Canning Recipes

Violet Jam
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 cup violet blossoms - (tightly packed)
1 1/2 cups water
Juice of 1 lemon
2 1/2 cups sugar
1 package powdered pectin

Place violets in food processor. Add 3/4 cup of water and lemon juice.
Blend to coarse paste, add sugar, blend until dissolved.

In a pan, heat 3/4 cup of water, stir in pectin. Boil hard for 1 minute.
Add to blender, mix for about 1 minute. Pour jam into small jars and
seal. Store in freezer.

This recipe yields ?? servings.

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