Sunday, March 27, 2011
Frosted Violet Jam
Sweet Spring violets can be made into a lovely, purple jam. Gather one packed cup of these pretty flowers and put them into a blender or food processor with three quarters of a cup of Spring water and the juice of one lemon. Blend to a coarse paste and add two and one half cups of organic sugar and whir til dissolved. Heat three quarters of one cup of Spring water in a heavy saucepan. Stir in one package of powdered pectin (Pomona's Universal Pectin works well) and bring to a rolling boil for one minute. Add this mixture to the blender or processor and combine for a minute or so. Pour the fragrant jam into small, sterilized jars and seal. Store in the freezer. This pleasing jam is delicious on Country white toast, scones, and between layers of cake (Victoria Sponge is a good choice).