This is another ‘away from home’ post drawing from resources stored on my laptop. I was going to wait until spring but here goes anyway. I’ll post a link back to it when the violets are blooming again.
Every spring I pick wild violet blossoms and make violet freezer jam. I still had a lot of jam left in the freezer from last year so I made syrup instead this time. This is adapted from a Euell Gibbons recipe out of his book, Stalking The Healthful Herbs.
Picking wild violet blossoms is tedious back breaking work. I pick until I get tired of picking and put them in a mason jar. I use the entire flower including the sepal and receptacle but avoid using the stem. I pour enough boiling water into the jar to cover the flowers, screw the cap on and let it steep on the counter over night.
The next day I strain the flowers from the water which is now a nice shade of blue. For each cup of liquid I add the juice of half a lemon. This turns the blue liquid to a pretty reddish purple color. Euell Gibbons explains that violet blossoms are a lot like litmus paper in that the addition of an acid turns the blue to red and an alkali turns the blue to green.
To each cup of the purple liquid I add 2 cups of sugar and bring it to a boil. It is now ready to be poured into sterilized bottles and capped. I keep mine in the refrigerator. I suppose for long term unrefrigerated storage one could can the syrup in jars processed in a water bath.
We’ve enjoyed this wild violet syrup on pancakes, waffles and cornbread.