Violet Jam
Ingredients
- 1 Cup Common Blue Violets freshly picked and washed
- 2 1/2 Cups Sugar
- 1 1/2 Cup Water
- Juice of 1 Lemon
Instructions
- First, pack as many violets into 1 cup as you can. Then put in a blender or cuisine art, and 3/4 cup water and blend.
- Add sugar a little at a time. Blend until sugar is completely dissolved.
- Add entire pectin packet to 3/4 cup water. Stir then bring to a boil. Once it starts boiling hard, boil for 1 minute, then pour over violet mixture in the blender/cuisine art and blend for 1 minute.
- Finally, add jam to mason jars. You can keep in your fridge for 3 weeks or freeze for up to 1 year.