Total Time
13mins
Prep 8 mins
Cook 5 mins

Here in North Carolina, wild violets grow everywhere in the spring. Here is a way I found on Chef2Chef to preserve them. I haven't tried this yet, but will in the spring. This recipe originally comes from England.

Ingredients Nutrition

  • 1 12 cups wild violet blossoms
  • 1 12 cups water, divided
  • 1 medium lime, juice of
  • 2 13 cups sugar
  • 1 (1 3/4 ounce) package dry pectin

Directions

  1. Rinse violet blossoms well and place in a blender or food processor.
  2. Add 3/4 cups water and the lime juice; blend well.
  3. Gradually add sugar, blending until a smooth paste is formed.
  4. In a saucepan, mix the pectin and remaining water; bring to a boil and boil for 1 minute.
  5. Add to blender and blend for 1 minute.
  6. Quickly pour into prepared jars and seal.
  7. This turns a beautiful purple color.
Most Helpful

5 5

I found this recipe in the premier issue of Taste of Home. When I saw all the violets this spring, I just had to try it. It's heavenly! Absolutely delicious, and really easy to make. One hint, though- use mostly purple violets. Here in IL we have some that are white with purple veins. They're quite pretty, but they produce a green jelly. (You could just dye it like I did when I saw the color.) But with the violet violets, that won't be necessary. It turns a beautiful shade of fuchsia.