How to Make Violet Jam

You have certainly heard of edible landscaping. How about making your jams and jelly’s from your flowers and plants? Here is a great recipe to try, and very easy to make. It not only tastes great but it’s good for you too! Did you know the violet has been termed as nature’s vitamin pill? Both the leaves and blossoms of the common blue violet are edible, and loaded with vitamins A and C. As a matter of fact, ounce per ounce, violet blooms are three times richer in vitamin C than oranges. The leaves are also an excellent source of vitamin A. According to one researcher, a half-cup serving of violet-leaf greens will give you as much vitamin C as if you ate four average sized oranges; and give you more than the Recommended Daily Allowance of vitamin A. So go eat your violets, they’re good for you!

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 cup violet blossoms
• 1-1/2 cups water
• Juice of one lemon
• 2-1/2 cups sugar
• 1 package pectin
• Blender or food processor
• Stove
• Pan to use on stove

1. Place violets in blender with 3/4 cup water and lemon juice.
2. Blend, and then add the sugar until it dissolves. (The solution will
   turn pinkish, because of the lemon juice.)
3. Heat remaining 3/4 cup water in a pan, stir in the pectin and boil hard for 1 minute.
4. Pour this mixture into the blender with the other ingredients, blend 1 minute, pour into sterile jars, and seal.

Tips & Warnings

• This will keep in the refrigerator for about 3 weeks.
• May be stored in freezer.
• If for some reason your jam does not "jell", use it as a syrup for pancakes, ice cream, or tea flavoring.
• Make sure you have Violets and not a "look alike" See our other articles on edible landscape.