Amber Rose Ostaszewski
Witchy Wild Violet Jelly
So many people asked, so here it is! This recipe makes approx. 6 small jam jars of jelly that are perfect for gifts. Unlike traditional violet jelly that shines like an amethyst jewel, this jelly was unintentionally turned dark-grey/black by the addition of the lemon balm & spirulina, a happy accident I made on the dark moon, no less.
I have a number of plant allies, and wild violet is one of them. It has a deep connection with my childhood, which I’ve found to be true with many other people who share this connection. Medicinally it is cooling and soothing, which is why it’s been used for everything from respiratory tract conditions, both internal and external inflammation, to nervous strain and exhaustion. Like a refreshing spring rain, it has this very healing nature that makes it just a really lovely, friendly herb to work with.
I find that it has an affinity for working well with lemon balm, a member of the mint family that also has an innocent, child-like spirit to it. It’s often used for soothing as well, especially internally for digestive upsets but also externally for the skin, and it promotes a clear mind to ease stress.
The wildcard ingredient in this recipe, responsible for the coloring of this jelly, is Blue Majik, a type of blue freshwater algae (spirulina) that has been cited to help with joint inflammation and antioxidant health, and adds a little nutrition to this otherwise sweet, spreadable jelly.
What’s the taste, you ask? It’s kind of like a lemony grape jelly with an earthy yet floral hit. It really is hard to describe. Either way, being a witchy color with some witchy ingredients, this would be perfect for a tea party with your best witches shared with some fresh baked scones and some clotted cream!
4 cups wild violets, stems removed & cleaned (*pick from non-chemically-treated areas and make sure they are foraged ethically & respectfully!) MUST BE FRESH
¼ cup lemon balm, dried or fresh
2 ½ cups water, boiling
¼ cup lemon juice
2 cups granulated sugar
2 tsp Blue Majik
2 tbsp powdered pectin
6 four-ounce canning jars
1. Place the violet blossoms and lemon balm in a jar and pour the boiling water over them. Let them steep for 24 hours.
2. Prep your canning jars by sterilizing them in a large pot of boiling water.
3. Strain the steeped violet blossoms and lemon balm from the liquid into a saucepan over medium heat. Stir in lemon juice, sugar, and Blue Majik until dissolved.
4. Stir in pectin and turn up the heat to bring to a boil, stirring constantly. Boil for 2 minutes, then remove from the heat.
5. Remove your canning jars from the boiling water and prep for filling. Before filling the jars, skim any foam from the surface of jelly.
6. Ladle jelly into each hot canning jar, making sure to fill to ¼” from the top. Again, skim any foam or bubbles from the surface. Using a damp cloth, wipe the rim of each filled jar before placing the canning lid down to ensure proper sealing
7. Place your filled jars back into the boiling pot of water with at least 2 inches of water covering them and process for 10 minutes.
8. Remove jars from the pot and allow to rest for at least 24 hours undisturbed. It may take a week or more for the jelly to set depending on environmental factors.
**If you don’t want to can the jelly to make it shelf stable you can store it in the refrigerator and use it till it’s gone
****Herbalist disclaimer: Please be mindful of any allergies, contraindications or sensitivities when using herbs. Always consult your professional medical advisor before using herbs both internally and externally. I am not responsible for any adverse reactions related to this post.