Violet Jam

Sharon123's Note:

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.

• Total Time: 13 mins
• Prep Time: 8 mins
• Cook Time: 5 mins

Ingredients:

Yield: 3 cups

• 1 ½ cups wild violet blossoms
• 1 ½ cups water , divided
• 1 medium lime, juice of
• 2 1⁄3; cups sugar
• 1 (1 ¾ 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.

Reviews

[LynneBethany]

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.