A delicious use for those fast-growing flowers.
The flavor of this jam is concentrated and delicious, and the color is a good violet-purple (if you use purple violets). Served on toast with tea, it soothes nerves frayed from battling terrorists in the garden. How could anyone hate a plant so well dressed and so tasty?
1. Place the violet blossoms in a blender or food processor. Add 3/4 cup water and the lemon juice. Blend the violets to a coarse paste, then add the sugar and blend until dissolved.
2. In a saucepan, heat the remaining 3/4 cup water, then stir in the pectin. Boil hard for 1 minute. Add the pectin-water mixture to the blender, and mix for about 1 minute. Pour the jam into small jars and seal. Store in the freezer.
Click here for the original article, Down to Earth.
More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!LEARN MORE