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Violet Jamherbs 1 1/2 cup water 1 juice of 1 medium lemon 1 cup firmly packed violet blossos 2 1/2 cup sugar 1 pkg 3 oz. package of powdered 1 pectin 1. In an electric blender or food processor, blend 3/4 cup of water, the lemon juice and the violet blossoms until the mixture resembles a smooth paste. Slowly add 2 1/2 cups of sugar and blend until dissloved. 2. In a small saucepan stir the powdered pectin into 3/4 cup of water and boil for one minute. Pour into the violet blossom mixture and blend about one minute. Quickly pour into small sterilized glass jars and seal. 3. After the jam has cooled, keep it in the refrigerator for three weeks or store it for up to a year in the freezer.
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