Start Spring Foraging: An Easy and Quick Guide on How to Make Beautiful Wild Violet Jelly

May 23

Ahhh spring. What a welcome season after a long, dreary, Michigan winter.

The world has officially turned from a bleak shade of brown to a vibrant green and new life is everywhere you look. Tulips, daffodils, phlox, and lilac color yards and parks and bring excitement back to the landscape. Also in bloom are plants that are more known for being pesky weeds than for their beauty. Bright dandelions intermix with the smaller and more subtle wild violet - a beautiful, bright purple flower often found scattered throughout lawns and the sides of roads.

What many people don’t know is that the wild violet is so much more than a weed that’s ruining the look of their spotless green lawn. This flower provides a food source for hungry pollinators and humans alike!

Although there are countless ways you can use the wild violet, I’m going to introduce you to one of the very first ways I used it: to make jelly.

If you’re currently thinking “uhh okay Aubrey, you’ve officially lost it,” just give it a try. Just one. I’m telling you the process is ridiculously easy and the result is delicious. The taste is very similar to grape jelly and is a lovely addition to a pb & j. The process also involves a few pretty fun color changes, which could make for a great kid-friendly kitchen experience. And not to mention that wild violets are high in vitamins C and A and help support a healthy immune system. They can also be used to make a more natural form of a cough syrup - but that’s for another post.