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Violet Jam


  • 1 cup violet blossoms, tightly packed
  • 1 1/2 cups water
  • Juice of 1 lemon
  • 2 1/2 cups granulated sugar
  • 1 package powdered pectin

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  1. Place violets in food processor. Add 3/4 cup of water and lemon juice.
  2. Blend to coarse paste, add sugar, blend until dissolved.
  3. In a pan, heat 3/4 cup of water, then stir in pectin. Boil hard for 1 minute.
  4. Add to blender; blend for about 1 minute.
  5. Pour jam into small jars and seal.
  6. Store in freezer.