How to Make Violet Jelly (Periodic Table)

The violets and dandelions are starting to dwindle down in our yard. This makes me sad, but we will continue to gather them until the very last one blooms! I’m going to share our violet jelly making with you instead of the dandelion because we knew what we were doing with the violet jelly and it turned out so pretty. If you want to make the dandelion jelly just substitute the violets with dandelion florets.

Learn from my Mistakes
Our first round of jelly making was a little troublesome. The dandelion jelly took hours to set because I added the pectin before the plant/sugar solution was boiling. DO NOT put the pectin into the plant/sugar solution until the directions say so. Also, make the jelly in a large 2-quart pan. The solution foams a lot, it will run over a regular sauce pan.
Jelly Making is a Great Science Experiment
Now lets talk a little bit about pectin and the PTOE. First, an important note to the vegans out there, pectin is an all natural product made from apples or citrus. No animal byproducts. I found a great article all about the chemistry of pectin . It’s a 24 page article with all the information you would ever want to know about pectin. The girls and I read the whole thing and learned a lot from it. If you are studying the PTOE I encourage you to read and learn from it as well. I also took the opportunity to review what we have learned about polymers when making the jelly.

Now for the Recipe….You need:

2 heaping cups of fresh violet petals or dandelion florets
2 C boiling water
1/4 C well-strained, clear lemon juice
4 C sugar
3 oz liquid pectin (Certo)

A 2 quart nonreactive or stainless steel pan

5 half pint jelly jars
Follow These Steps:
1. Pinch the stems off the violets (if you use dandelions make sure you pinch off the bitter green).
2. Pour 2 cups boiling water over the violets and cover. Let the violets steep for at least 2 hours (or overnight).

The coolest blue-green color is made from this violet infusion.


3. In a two-quart pan add the violet infusion and sugar, simmer for a couple minutes then add the lemon juice. Adding the lemon juice made a very cool color change! Just like the red cabbage ph experiment , the bluish violet color turns a vivid pinkish purple.

4. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil for five minutes, skimming any foam that may rise to the surface. The pectin doesn’t really thicken the liquid in this short time, I expected it to thicken like syrup. This is not what happened, I could see it thicken on the wooden spoon, but the jelly doesn’t really set until it cools (our dandelion jelly took hours to set, but our violet jelly set within an hour).

5. While the jelly was cooking I sterilized 5 half pint preserve jars in boiling water. I left the jars in the boiling water until I was ready to fill them with the jelly. I took them out of the bath, filled them with the jelly, capped them and placed them upside down for 10 minutes to seal them.

If canned properly the jelly will last for months, otherwise it will keep for about 2 weeks in the refrigerator.

Make some Surprise Corn Muffins or biscuits to put the jelly on. The dandelion jelly has a sweet honey taste, the violet has a delicate floral taste. They are both very tasty and jelly making with wild edibles is a great way to get your children to appreciate nature. We are going to try peppermint, rose petal and lavender jelly too. The jellies would make great gifts or try selling them at your local farmer’s market.

Enjoy the jelly making and if you use a different herb, let me know. I would think you could decrease the sugar content with the sweeter herbs or try infusing the stevia herb with your plant choice. Good luck and have fun!

27 responses to “How to Make Violet Jelly (Periodic Table)”

  1. violet syrup, violet cooler, and violet lemonade | 5 Orange Potatoes

    […] been making a lot of violet jelly this Spring but I also have been making violet syrup. YUM! I think the most fun about recipes using […]

  2. Earth Day – Get OUtdoors Challenge « The Loving Path

    […] We headed outside this morning to harvest a bunch more dandelions because I want to use them in dandelion jelly. And of course we’ll make more cookies. We gathered just over 4 cups and our backyard is […]

  3. faerwillow

    ~i would have never thought to use dandelions for jelly…we have an abundance blooming all around us…will definetely have to give this a whirl…thank you so for sharing…and MY GOODNESS 75 jars! warm wishes and brightest blessings~

  4. Cherie

    As far as experimenting with Stevia to reduce the sugar, it sounds like an excellent idea. Using the green stevia leaves as part of the infusion with the flowers would probably be the best tasting method. When you reduce the sugar in jelly below 55% regular pectin will not set. I use Pomona’s Universal Pectin which works with low sugar recipe. The question is, this low sugar pectin is activated by the calcium content in fruit, so – is there enough calcium in flowers and stevia leaves to activate this pectin?

    1. Cherie

      In case anyone else is interested in this, it looks like Stevia is higher in Ca by weight than apples, so it might actually work.

  5. fox ears listening activity- outdoor challenge | 5 Orange Potatoes

    […] made 75 jars of jelly- dandelion and violet. Please visit here to see how we did […]

  6. Beth

    I’m curious to know how this tastes! love, Beth

  7. Leanne

    Wow again! You sure have made good use of your colourful spring blooms….what beautifully coloured jelly they make!

  8. Mona

    I simply need to try this, thanks for the inspiration!

  9. Mary

    Wonderful ideas!And not as difficult as I would have imagined.

  10. julie

    Awesome job, lady! Tell me, though–is it okay to put the violets actually in the jelly? I know they’re edible–maybe they get ugly?

    Same question with dandelions.

  11. sarah in the woods

    Prettiest jelly ever!

  12. Holly

    WOW-I’ve not heard of this before. How do these jellies taste?? It looks so pretty. We don’t have many violets, but have thousands of dandelions. We’re going to put some dandelion petals in our salad tonight, which will be the first time for that. I’m excited. Holly

  13. skymring

    mmmm, gorgeous colours!

  14. Dawn

    Those photos of the finished jelly in the jars with the light shining through are gorgeous! Thanks for the tutorial…I’d like to try this sometime.

  15. Truffula Mama

    Lovely! I don’t think we have enough violet flowers left to make jelly. But, you’ve been inspiring me to go out to the yard to gather violet greens for salads! They’ve been tasty!

  16. Mom and Kiddo

    LOVE the color!

  17. Erin

    Pectin is on my sulfite allergy list, so I can’t have jam or jelly :( The Violet looks so pretty!

  18. Louise

    They look so lovely- I think I will start to collect lovely jars and make some when springtime comes here- although we tend to feed our dandelions to our pet lizards

  19. Tan Family

    Oh! How fun. I’ve always been afraid to try making jelly. Your post is giving me some inspiration and confidence to try! I love that you used dandelions and violets.

  20. Tammy

    Oh my gosh…those are so PRETTY.

  21. Joy

    That jelly looks so pretty! We make lots of blackberry jam here in the summer, but I’ve never done violet or dandelion. I tried to convince the kids to jump the horse fence and pick dandelions for jam, but they were afraid too much horse poop might be on the dandelions over there. :) We’ll be doing strawberry jam using the freezer method in the next week or two.

  22. Artistmama

    Mmmmmmm, looks good! I’m making plain old strawberry jelly here.

  23. jumbleberryjam

    So, so cool! :-) I’m delighted that little Tulip made you all smile (and joke around a bit ;-). The news made my night!

  24. kristen

    it’s so pretty! i’d like to try that. :)

  25. dongdong

    how interesting… never seen nor taste it before. I do have roses. maybe I can make rose jelly. :) Is it the same way?