Violet-Mint Jelly

Photo: Sang An
1 quart

This jelly is a variation on rose-petal jelly, a delicacy popular in the Balkans, Turkey, and Iran. Mint adds depth to the subtle flavor of violets. Try it with scones or as a pastry glaze.


  • ½ cup violet flowers (about 1 ounce)

  • 1 cup packed mint leaves, chopped

  • 2 tablespoons white-wine vinegar

  • 4 cups sugar

  • 1 three-ounce pounch liquid pectin


  1. Place flowers and mint in a small saucepan with 2 cups water. Bring to a boil, remove from heat, and let steep for 20 minutes. Strain through a fine-mesh sieve or a colander linedwith cheesecloth, and reserve liquid.

  2. Pour liquid into a large heavy saucepan, and stir in vinegar and sugar. Bring to a boil over medium-high heat, and cook, stirring constantly, until sugar is dissolved, about 10 minutes. Add pectin, and bring to a boil. Boil for 1 minute, and remove from heat. Skim off any foam that has collected on top.

  3. Ladle jelly into hot sterilized jars; seal. Let cool, and refrigerate up to 2 months, or freeze for up to 1 year.

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