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Recipe: Violet Jam

Preserving - Jams, Jellies
VIOLET JAM

1 cup violet blossoms (insecticide-free)
1 1/2 cups water, divided use
Juice of 1 lemon
2 1/2 cups sugar
1 (1 3/4-ounce) package powdered pectin

Pack as many blossoms as you can into a 1 cup measure. Rinse well. Put in blender with 3/4 cup water and lemon juice; blend until smooth. Slowly add sugar and blend until dissolved.

In a saucepan, stir together pectin and 3/4 cup water. Add violet mixture from blender. Bring to a boil; boil hard 1 minute.

Quickly pour into jelly glasses or small freezer containers. Add lids. Let mixture cool and allow to stand until set.

Store in the refrigerator for 3 weeks or in freezer for up to 6 months.

Makes about 2 to 3 half-pints
Source: River Rations: Recipes and Recollections of Rural Living by Emily Sarah Lineback
MsgID: 208361
Shared by: Betsy at Recipelink.com
Board: Canning and Preserving at Recipelink.com
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