Violet Jam

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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.

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Steps

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Rinse violet blossoms well and place in a blender or food processor.

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Add 3 / 4 cups water and the lime juice.

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Blend well.

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Gradually add sugar , blending until a smooth paste is formed.

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In a saucepan , mix the pectin and remaining water.

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Bring to a boil and boil for 1 minute.

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Add to blender and blend for 1 minute.

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Quickly pour into prepared jars and seal.

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This turns a beautiful purple color.

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Ingredients

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violet blossoms, water, lime, juice of, sugar, dry pectin