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Nutrition Facts
Serving Size 1 cups 303g Recipe makes 3 cups) The following items or measurements are not included below: violet blossoms
Calories 659
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 35mg		1%
Potassium 19mg		0%
Total Carbohydrate 171.6g		57%
	Dietary Fiber 1.5g	5%
	Sugars 155.6g
Protein 0.1g		0%
how is this calculated?

Violet Jam

Recipe #197114 | 13 min | 8 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Nov 22, 2006

Here in North Carolina, wild violets grow everywhere in the spring. Here is a way I found on Chef2Chef to preserve them. I haven't tried this yet, but will in the spring. This recipe originally comes from England.

3 cups (change servings and units)

Ingredients

1 1/2 cups wild violet blossoms
1 1/2 cups water, divided
1 medium lime, juice of
2 1/3 cups sugar
1 (1 3/4 ounce) package dry pectin

Directions

1
Rinse violet blossoms well and place in a blender or food processor.
2
Add 3/4 cups water and the lime juice; blend well.
3
Gradually add sugar, blending until a smooth paste is formed.
4
In a saucepan, mix the pectin and remaining water; bring to a boil and boil for 1 minute.
5
Add to blender and blend for 1 minute.
6
Quickly pour into prepared jars and seal.
7
This turns a beautiful purple color.