Wild Violet Jam

The first fruits of the season are still a month away... but that doesn't mean I have to wait around to make jelly, thanks to this odd recipe I stumbled across!

First things first, violets are edible -- rather bland in salads, but a nice addition for their color. But made into jelly, they develop a yummy herbal scent and taste -- I don't know how to describe it other than "violety" (and sweet thanks to the sugar!). There's also recipes out there for violet candies and violet syrup, although I'm just sticking with jam for now.

For a single batch of jelly, I went out and picked 2 cups of packed violet flowers (no stems or leaves; just the little flowers, which pop off very easily). It was pretty easy work, since they littered the backyard here (thanks dad for not mowing!). There are several kinds of violets, but most people will be familiar with the Common Blue Violet, Viola sororia. Any ol' violet will do -- all flowers in the viola family are perfectly edible. You'll want to make sure your lawn (or whatever spot you're picking from) hasn't been treated with pesticides or chemicals however, unless your goal is to make poison rather than jam.

Now, down to the recipe! In addition to standard jamming supplies, you'll need:

• 2 cups of packed violet flowers
• 2 cups of boiling water
• 4 cups of sugar
• 1/4 C lemon juice (or the juice from one lemon)
• 1 package of powdered pectin (or the pectin of your preference)

1) Rinse the flowers in COLD water to remove any dirt, bugs, etc.

2) Boil 2 cups of water, then pour it over the violet flowers in a suitable container. (Note: I boiled a little over 2 cups of water, to account for some water loss in the following steps.) Cover and let steep for an hour or so, then refrigerate overnight (up to 24 hours max). Think of this step as making tea out of the violet flowers. It should develop a nice herbal scent after a little while, and a very pretty deep blue color. (If you used white violets, the color may be fainter.)

3) Next, strain out the violet flowers using a fine-grained colander or sifter, and ring out the flowers, which will have absorbed quite a bit of liquid. Feel free to do this a couple times, just to remove any extra petal bits or pollen. Discard the clumps of wilted flowers.

4) In a relatively tall pot, combine the violet tea with the lemon juice and pectin. (Note: I used Surejell powdered pectin. Other pectins, liquid pectin especially, are used in jams and jellies differently -- all come with instructions on how to use them though, so just follow what it says.) Stir vigorously to dissolve the pectin evenly. You'll notice a vibrant color change; it's part of the reaction of the violet tea and acids in the lemon juice/pectin (and completely normal). It's all part of the fun!

5) Bring this mixture to a rolling boil (one that can't be stirred down). Add the four cups of sugar all at once, and continue to stir vigorously until all the sugar has dissolved and the mixture has returned to a boil. Keep boiling for just over a minute (no more than 2 minutes), until the gel point is reached. (Note: I keep a cool plate in the fridge to test out the gel point; just drip a bit of the jelly on it, and if it holds together rather than runs, you've reached the gel point.)

6) Remove from the heat, and fill your prepared, sterilized jars. (Note: For me, this entails hand-washing the jars under scalding water with soap, rinsing, then boiling them until ready to use. I also hand-wash the jar lids and rings the same way, and let them simmer in near-boiling water until ready to use. Using your dishwasher would also work though.) Top the jars with lids and rings, and process in a hot water bath for 10 minutes. Let them cool completely, and they should seal right up.

Who knew violets could be so yummy?

A deliciously pretty spring jam, just begging for toast and scones!