I made wild violet jelly several years ago and it was tasty but when I added the lemon juice (for pH) it got considerably paler - like lavender. Did you check the pH on yours?

What a gorgeous color!

Yes, it does get lighter when you add the lemon juice.

Wild Violet Jelly

Two cups fresh violet flowers (no stems), well rinsed and drained.
2 cups boiling water
1/4 cup bottled, strained lemon juice
4 cups sugar
(1/2 teaspoon rosewater (very optional)
1 package liquid pectin

Place rinsed flowers in glass bowl, pour boiling water over the flowers, cover and
steep for at least two hours, overnight, or up to 24 hours.

Strain the liquid through a fine mesh sieve and use a wooden spoon to press all the liquid from the flowers, then squeeze the rest of the liquid out. It will be dark purple/blue. If necessary, you can store this infusion in the fridge for a few days.

Put infusion into a large stainless pot, add lemon juice - it will turn light purple.

Add sugar and bring to a rolling boil, stirring frequently to ensure that the sugar dissolves.

Let it continue to boil for a few minutes, and when you have a good rolling boil, add
the liquid pectin - return to a boil, stirring constantly (it will foam up ALOT) and cook for exactly 1 minute.

Remove from heat, and follow the instructions for filling jars. Wipe the rims, put on the lids, and screw on the rings, and process for 10 minutes in hot water bath.

Wow...beautiful...like jewels!

How pretty! What does it taste like?

ditto

So pretty. The flavour?

My sister made a batch of violet jelly and a batch of dandelion jelly for the first time a couple of days ago after I forwarded the recipes to her. I made the violet jelly several years ago. Was going to make some of both this year, but the neighbor came over and mowed and I don't think there's enough flowers left of either. My new experiment this year will be beet jelly. From what I've heard there is not a hint of beets in the finished jelly, just a delicious fruity flavor.

Madonna

Mattie, that's beautiful jelly. I had to smile at the "flavour of jelled sugar water", my grandkids would like that a lot!

Annie

It is a beautiful jelly! and it does smell wonderful. I made a batch last year, but nobody else wants to even try it. :O)

Beautiful! Thanks, Mattie.

I have a yard full of violets even “freckles” violettes. I’ve considered making candied violets, but wonder what I’d use them for or if I have the “right” variety. I have purple, white and freckled.

I think I might make some of this violet jelly just for the heavenly look of it. I used to make spice crabapples to eat, give to children and to just set on the window sill for the afternoon sun to catch.

I’ll bet this violet jelly would be lovely looking in a jellyroll cake.

From where do you buy good culinary rose water?