VIOLET JAM

Violet Jam image

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.

Provided by Sharon123

Categories European

Time 13m

Yield 3 cups

Number Of Ingredients 5

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 659.2, Fat 0.1, Sodium 36, Carbohydrate 171.6, Fiber 1.5, Sugar 155.6, Protein 0.1

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