By Justin Beaver | Board Member, Sourcing Chair, & Executive Chef


2-3 cups violet blooms, loosely packed*
2 ½ c boiling water
Juice of 1 lemon
3 ½ c sugar
1 packet pectin (I use Sure Jell brand)


1. Rinse your blooms to remove any dirt.
2. Pour the boiling water over the blooms and allow them to steep for at least two hours.
3. Strain the flowers out of the liquid. Reserve the liquid and discard the flowers.
4. Add the lemon juice to the liquid and watch the color change from purple to bright pink.
5. In a sauce pot combine the liquid with the pectin. Stir to dissolve the pectin and bring to
a heavy boil for 1 full minute.
6. Add the sugar all at once, continue stirring, and return the jelly to a boil for 1 minute.
7. Carefully ladle the jelly into jars.
8. If canning-process for ten minutes. Jelly will last about 1 year at room temperature.
If not canning, allow to cool, then store in the fridge for about 2 weeks.

*As with any foraged food, be sure you have correctly identified the plant before consuming.