Violet Jam

Ingredients

• 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

Instructions

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.