Wild Violet Blossom Syrup

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.

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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.

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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.

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We’ve enjoyed this wild violet syrup on pancakes, waffles and cornbread.



7 thoughts on “Wild Violet Blossom Syrup

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