Categories: conserves, jams, jelly, preserves

Ingredients

• 1 quart wild violet blossoms (see note)
• 2 1/2 cups boiling water
• 2 Tbsp. lemon juice
• 4 cups granulated sugar
• 1 (1.75 oz.) pkg. fruit pectin

Directions

1. Wash, stem and lightly pack violet blossoms (viola odorata or sweet violet) in a quart jar. Pour boiling water over flowers and let stand to steep 24 hours.
2. Strain violet water into a 6-quart saucepan, pressing to remove all moisture from violets; discard violets.
3. Add lemon juice, sugar and pectin to liquid. Mix well. Bring water mixture to a boil that cannot be stirred down, stirring constantly. Boil 1 minutes.
4. Ladle into hot, sterilized jars, leaving 1/2 inch head space. Adjust two-piece caps. Process 5 minutes in a boiling water canner.

5. makes about 3 pints

6. Note: Use violet blossoms from chemical-free woods or lawns and be sure they are from common wild violets, not the African violet houseplant, which is not edible. The blossoms should be very fragrant.

7. Violet Butter: Put a layer of violet petals in a dish, cover with a thin layer of butter followed by another layer of petals; continue until the dish is full, finishing with butter. Cover and refrigerate overnight for flavor to permeate the butter. Use on delicate pasties or tea sandwiches.

8. Violet Conserve: Puree violet blossoms in a blender or food processor. Mix double their weight in sugar and press into small jars.

9. Violet Syrup; Follow instructions for making violet infusion. (violets petals and boiling water as for jelly). To each cup of the infusion, add the juice of 1/2 lemon and 2 cups sugar. Bring to a boil and pour into sterilized jars or bottles. Store in the refrigerator.

10. To use, pour over hot, broiled grapefruit.

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