Violet Jam Recipe #197114
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.
by Sharon123
13 min | 8 min prep
3 cups
- 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
- Rinse violet blossoms well and place in a blender or food processor.
- Add 3/4 cups water and the lime juice; blend well.
- Gradually add sugar, blending until a smooth paste is formed.
- In a saucepan, mix the pectin and remaining water; bring to a boil and boil for 1 minute.
- Add to blender and blend for 1 minute.
- Quickly pour into prepared jars and seal.
- This turns a beautiful purple color.
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5 stars