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Violet Jam
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Yields:
1
"The epitome of summer in a jar, flower jams capture the essence of the blossom. Though the amounts of ingredients differ slightly, the method remains the same." — Miche Bacher
From: Cooking with Flowers © 2013 by Miche Bacher Buy the book
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Ingredients
- 2 cups violet petals
- 3 cups water
- 1/4 cup lemon juice
- 4 cups sugar
- 1 package powdered pectin
Directions
- Step 1Place blossoms in a sealable heatproof jar and pour boiling water over top. Let stand for at least 2 hours and up to overnight; you want a strong infusion for jam, and the longer it steeps the stronger it gets. Strain the meixture and press all the liquid you can out of the blossoms; discard or leave them in if desired. In a 3- to 4-quart nonreactive pot (stainless steal or enamel, not aluminum), bring the flower infused water, lemon or lime juice,a and sugar to a boil. When sugar is dissolved, add pectin and return to a full rolling boil for 3 minutes. Skim off any foam that develops on the surface, because it will affect the taste and appearance of your jam (especially if you use organic sugar). Ladle jam into clean, dry jars. Can or refrigerate. Canned jams will last for at least 1 year; refrigerated jams will last for a couple months.
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