20/04/2025
Spring is here, and so are the wild violets!�These tiny purple flowers aren’t just pretty—they’re edible and packed with vitamin C. Foraging them is a sweet little way to connect with nature and my kids as we welcomed Spring.
You can sprinkle them on salads, candy them, or make something extra special: violet jam. The color is stunning- like a jar full of spring.
Violet Jam Recipe:
Ingredients:
1 cup violet petals (washed, no stems)
3/4 cup water
Juice of 1 lemon (about 2 tbsp)
2 cups sugar
1 package liquid pectin (or 1.75 oz)
Instructions:
Gently rinse and pat dry the violet petals.
In a blender, combine petals with the water and lemon juice. Blend until smooth.
Pour the mixture into a saucepan and add sugar. Stir over medium heat until sugar dissolves.
Bring to a boil, then stir in the liquid pectin.
Boil for 1–2 minutes, then remove from heat.
Pour into sterilized jars and seal. Let cool before refrigerating or processing in a water bath for longer storage.
It’s a beautiful way to preserve a little piece of spring and the color is stunning!
