Wednesday, April 30, 2008

Crystallized Violets and Violet Jam

Spring is the time for violets. So here are some lovely recipes for sweet violets that you will enjoy. I will post a violet syrup recipe in the future also.Its wonderful on pancakes!

Crystallized violets are lovely , delicious and good. They are simple to make and look lovely on a cake or cupcakes. They are edible too!

You can do this with rose petals too. Again just be sure they are not treated with insecticides.
You will need to gather:

about 36 violets with stems ....make sure they have not been sprayed with weed killer etc.
4 oz of frozen egg substitute, thawed
(or 1 egg white plus 1/2 tsp. water) but be safe and use the substitute
1/4 c. superfine sugar (the kind they make for iced tea )

Wash the flowers well, but very gently and pat dry very gently also.
Very carefully paint each petal on both sides with the egg white substitute. You can use a small painting brush for this.
Now sprinkle on both sides with the fine sugar and place on in a cool dry area til they are all dried.
Now snip off the stems (they just allow you to hold them better while painting them)
You can store them carefully in an air tight container in your refrigerator. Layer gently.
Some people use waxed paper between. Make sure the jar is very dry and air tight.

You can use them to decorate wedding cakes, cup cakes .. anything you wish. They taste lovely.


Violet Jam

2 c Fresh violets
2 cups of boiling water
4 Tablespoons of lemon juice
1 pkg of powdered pectin
4 cups of sugar

How to make the jelly:
Place boiling water into a heat resistant glass jar.
Place your cleaned violet blossoms in the jar, cover and let steep for 24 hours.
You will end up with a murky infusion that is bluish green in color. Its ok even if it looks funny. This is your violet infusion.

Strain out violets and add the lemon juice. The infusion will lighten up now to light lavendar.

Put your violet/lemon mixture into a clean sauce pan and stir in the pectin and bring the whole thing to a boil for a minute or so.

Now add the 4 cups of sugar and bring back up to a good boil for another minute.This will melt in the sugar.

Skim the top if there is scum on it.

Pour the violet jelly into sterile jars and seal tightly. ( for safety sake, be sure to learn how to sterilize and seal jars properly before making any canned or bottled goods.There is lots of information on the web and there are people who know how and can be a valuable resource. )

Recipe makes about 2 1/2 cups of violet jelly.


  1. who knew you could do so much with violets

  2. Goodbye Ruby Tueday.
    Excellent tune.