Recipe for Violet Jam from the Preserving section.
Violet Jam1 cup violet blossoms, tightly packed
1 1/2 cups water
Juice of 1 lemon
2 1/2 cups granulated sugar
1 package powdered pectin Place violets in food processor. Add 3/4 cup of water and lemon juice. Blend to coarse paste, add sugar, blend until dissolved. In a pan, heat 3/4 cup of water, then stir in pectin. Boil hard for 1 minute. Add to blender; blend for about 1 minute. Pour jam into small jars and seal. Store in freezer.
We hope you enjoy your freshly made Violet Jam. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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