Down to Earth: Violet Freezer Jam

A delicious use for those fast-growing flowers.


| April/May 1995


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 cup violet blossoms, tightly packed
  • 1 1/2 cups water, divided
  • Juice of 1 lemon
  • 2 1/2 cups sugar
  • 1 package powdered pectin

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.

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