Prep 8 mins
Cook 5 mins
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.
- 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.
I found this recipe in the premier issue of Taste of Home. When I saw all the violets this spring, I just had to try it. It's heavenly! Absolutely delicious, and really easy to make. One hint, though- use mostly purple violets. Here in IL we have some that are white with purple veins. They're quite pretty, but they produce a green jelly. (You could just dye it like I did when I saw the color.) But with the violet violets, that won't be necessary. It turns a beautiful shade of fuchsia.