Categories: conserves, jams, jelly, preserves
Ingredients
- 1 quart wild violet blossoms (see note)
- 2 1/2 cups boiling water
- 2 Tbsp. lemon juice
- 4 cups granulated sugar
- 1 (1.75 oz.) pkg. fruit pectin
Directions
- Wash, stem and lightly pack violet blossoms (viola odorata or sweet violet) in a quart jar. Pour boiling water over flowers and let stand to steep 24 hours.
- Strain violet water into a 6-quart saucepan, pressing to remove all moisture from violets; discard violets.
- Add lemon juice, sugar and pectin to liquid. Mix well. Bring water mixture to a boil that cannot be stirred down, stirring constantly. Boil 1 minutes.
- Ladle into hot, sterilized jars, leaving 1/2 inch head space. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
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makes about 3 pints
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Note: Use violet blossoms from chemical-free woods or lawns and be sure they are from common wild violets, not the African violet houseplant, which is not edible. The blossoms should be very fragrant.
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Violet Butter: Put a layer of violet petals in a dish, cover with a thin layer of butter followed by another layer of petals; continue until the dish is full, finishing with butter. Cover and refrigerate overnight for flavor to permeate the butter. Use on delicate pasties or tea sandwiches.
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Violet Conserve: Puree violet blossoms in a blender or food processor. Mix double their weight in sugar and press into small jars.
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Violet Syrup; Follow instructions for making violet infusion. (violets petals and boiling water as for jelly). To each cup of the infusion, add the juice of 1/2 lemon and 2 cups sugar. Bring to a boil and pour into sterilized jars or bottles. Store in the refrigerator.
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To use, pour over hot, broiled grapefruit.