Conserve De Violettes - Violet Preserves

"A romantic, turn of the century recipe from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information."
 
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Ready In:
30mins
Ingredients:
3
Yields:
3/4 cup
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ingredients

  • 2 ounces violets, freshly gathered (petals only)
  • 12 cup water, boiling
  • 3 cups sugar
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directions

  • Steep petals in boiling water for ten minutes.
  • Pound into a paste.
  • Add sugar and cook until thick; pour into a clean jar and seal.

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