Violet Jam Recipes
VIOLET JELLY
For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!- Bernard Bellin, Franklin, Wisconsin
Provided by Taste of Home
Time 45m
Yield about 5 half-pints.
Number Of Ingredients 5
Steps:
- Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally. , Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. , Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color). , Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
VIOLET JAM
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
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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