Nancy’s Violet Jelly

  • Serves

    makes 4-6 Small Jars


Violets picked in spring make for an aromatic accompaniment that can be enjoyed all year round. Portion in small baby food jars and you've got lovely Easter gifts.


  • 1 12 cups violet petals
  • Juice of 1 lime
  • 2 13 cups sugar
  • 1 34 oz. (1 package) pectin


Step 1

Gently rinse violet petals in running water. Place in a blender, along with lime juice and ¾ cup water. Blend to form a smooth purée and set aside.

Step 2

In a small saucepan, combine sugar, pectin, and ¾ cup water. Place over high heat and boil for 1 minute. Add to violet purée and blend 1 minute.

Step 3

Pour into clean, dry jars, cover, and store in the refrigerator. The jelly will keep for up to 3 months.

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