>> 3 cups fresh picked wild violet flowers (only purple flowers)
>> 2 tbsp fresh squeezed lemon juice
>> 3 cups organic cane sugar
>> 2 boxes pectin (57 grams each)
Place flowers into a bowl. Pour boiling water into the bowl until full (minimum 4 cups water). Stir to release air bubbles. Cover the bowl and keep it out of bright light for 24 hours.
Line a colander with cheesecloth or a coffee filter and strain. The liquid will be dark sapphire blue.
In a pan, mix 3 ½ cups of the violet liquid and lemon juice then bring to a boil and let boil one minute. Add sugar and pectin then bring back to a hard boil – then let boil one minute.
Remove from heat and skim the top is needed.
Place into sterilized mason jars, seal, and process in boiling water. The final colour of the jelly will be fuschia.
Wild Edibles in Recipe: Wild Violet
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.