Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Water
Juice of 1 medium lemon
1 c Firmly packed violet blossos
2 1/2 c Sugar
1 pk 3 oz. package of powdered
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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