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Low-Sugar Violet Jelly Using Pomona’s Universal Pectin

violet jelly

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Pomona’s pectin uses calcium to gel, allowing flexibility in sweeteners. Learn more about Pomona’s Universal Pectin.

Ingredients

Units Scale
  • 2 cups violet tea
  • 1/4 cup lemon juice
  • 1 1/2 tsp Pomona’s pectin powder
  • 2 tsp calcium water (comes with Pomona’s pectin)
  • 1/21 cup sugar or 1/2 cup honey (or to taste)

Instructions

  1. Prepare calcium water according to Pomona’s instructions.
  2. Combine violet tea, lemon juice, and calcium water in a pot.
  3. In a separate bowl, mix sugar or honey with pectin powder.
  4. Bring tea mixture to a boil.
  5. Add the sugar-pectin mix and stir well for 1–2 minutes until dissolved.
  6. Return to boil, then remove from heat.
  7. Ladle into sterilized jars, leaving ¼” headspace.
  8. Process in a boiling water bath for 10 minutes (adjust for altitude).
  9. Remove jars from canner and allow to cool completely on the counter.
  10. Check seals, date, and label. Store in a cool, dark location. Use within a year for best quality. Refrigerate after opening.

Notes

Violet Tea

Ingredients:

  • 2 – 3 cups fresh violet petals (loosely packed)
  • 2 1/2 cups boiling water

Instructions:

  • Pour the 2 1/2 cups of boiling water over the flowers in a glass jar or bowl.
  • Cover and steep for several hours (or overnight).
  • Strain through a fine mesh sieve or cheesecloth. Compost the petals.
  • At this stage, the tea may be blue-green or murky gray—don’t worry! It will turn pink or purple with lemon juice.