Like many, I discovered violet jelly on a lightly buttered slice of bread, with its very delicate floral aroma reminiscent of violet candies… but more natural. The first time I made it, I understood something simple: it all comes down to a short but well-executed infusion and the balance of sugar and acidity. If it's infused for too long, it becomes a muddy mess. If it's not steeped enough, it disappears.
In my version, I stick to the classic base: an infusion of flowers, sugar, a little lemon to enhance the aromas and aid absorption, and pectin (the most reliable method in 45 minutes flat). The little trick that makes all the difference is to lightly crush the violets between your fingers before infusing: this releases the aromatic oils without damaging them.
In terms of use, it's an incredibly versatile accompaniment: on brioche, crepes, fromage blanc, or as a dollop on fresh goat cheese. And if you like simple desserts, a spoonful in a fruit salad (with pear or strawberry) instantly elevates it to a chic Sunday.
Nutritionally speaking, let's be honest: it's a jelly, so it's mostly sugar. But the advantage is that it's very aromatic: a small amount is enough to flavor it, and you can use it as a sweet condiment rather than a thick layer of jam.
Violet jelly
2
250g jars15
minutes15
minutes231
kcal45
minutesA delicate, fragrant jelly with a subtle purple hue, perfect on toast, plain yogurt, or as a topping for panna cotta. The floral flavor remains distinct, without becoming overly sweet.
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Ingredients
25g violets (fresh edible flowers, without stems)
500 ml of water
450 g of caster sugar
1 lemon (finely grated zest + 30ml of juice)
8 g of NH pectin (or jam pectin)
1 small apple (approx. 120g) with peel, cut into thin wedges
1 pinch of salt
Instructions
- Sort the violets: remove the stems and green parts. Rinse very quickly in cold water if necessary, then dry on a cloth. Gently crush them between your fingers to release their fragrance.
- Pour the water into a saucepan. Add the quartered apple (skin included), lemon zest, and a pinch of salt. Bring to a simmer for 5 minutes.
- Turn off the heat. Add the violets, cover, and let steep for 15 minutes. The pot must remain tightly covered to retain the aromas.
- Strain the infusion through a fine-mesh sieve (or cheesecloth). Gently press the apple and flowers to extract as much liquid as possible, without crushing them too much (otherwise the jelly may cloud). You should obtain approximately 450–500 ml of infusion.
- Mix the pectin with 50g of sugar (taken from the 450g). This mixture prevents lumps.
- Return the strained infusion to the saucepan. Add the lemon juice. Heat until simmering.
- When it starts to simmer, gradually pour in the sugar-pectin mixture while whisking. Let it boil for 1 minute.
- Add the remaining sugar (400g). Bring back to a boil and boil for 3 to 4 minutes, stirring constantly. The jelly should lightly coat the back of a spoon.
- Skim off any foam if necessary. Immediately pour into clean jars (ideally sterilized), seal, and turn upside down for 1 minute, then turn right side up. Let set at room temperature.
📊 Nutritional Information
1 serving (approx. 60g)
| Nutrient | Value |
|---|---|
| Calories | 231 kcal |
| Proteins | 0g |
| Carbohydrates | 58g |
| including sugars | 57g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 0.4g |
| Sodium | 75mg |
| Vitamins | |
| Vitamin C | 6% AJR |
| Vitamin B9 | 1% AJR |
| Vitamin A | 1% AJR |
| Minerals | |
| Potassium | 2% AJR |
| Magnesium | 1% AJR |
| Calcium | 1% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
NH pectin gives a consistent set and a nice "jelly" texture. If you are using a special jam pectin, follow the same logic: first mix it with a little sugar, then add it while hot, whisking.
💡 Chef's Tips
For a deeper color without changing the recipe, adjust the infusion time (15 minutes is a good balance). If your jelly sets too firm, reduce the pectin to 6g next time. Refrigerate after opening.
🔄 Variations
- Without apple: replace the apple with an additional 2g of pectin (the apple naturally helps the texture).
- For a more tangy jelly: increase the lemon juice to 40ml for a brighter jelly, perfect with fresh cheese.
When using apple fruit or pectin poses a problem, consider agar-agar, which is a natural gelling agent (it comes from an algae), absolutely neutral in taste and easy to use.
Yes, indeed, that seems like a good alternative! Thank you for your wise advice!