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Violet Jam

Violet Jam recipe image
This elegant violet jam transforms fresh violet blossoms into a fragrant, delicate preserve with a subtle floral sweetness. Unlike traditional fruit jams, this recipe relies on the aromatic petals and lemon juice for brightness, resulting in a translucent, jewel-toned spread that is as beautiful as it is delicious. The texture is smooth and gel-like, perfect for spreading on warm scones, yogurt, or toast. It makes an exquisite homemade gift or a unique topping for desserts. Best prepared when violets are in bloom, this jam captures the fleeting beauty of the season in every spoonful, offering a sophisticated twist on classic preserves.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 0.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This elegant violet jam transforms fresh violet blossoms into a fragrant, delicate preserve with a subtle floral sweetness. Unlike traditional fruit jams, this recipe relies on the aromatic petals and lemon juice for brightness, resulting in a translucent, jewel-toned spread that is as beautiful as it is delicious. The texture is smooth and gel-like, perfect for spreading on warm scones, yogurt, or toast. It makes an exquisite homemade gift or a unique topping for desserts. Best prepared when violets are in bloom, this jam captures the fleeting beauty of the season in every spoonful, offering a sophisticated twist on classic preserves.
Ingredients
  • 1 1/2 cup Water
  • 1 medium Lemon
  • 1 cup Firmly packed violet blossoms
  • 2 1/2 cups Sugar
  • 1 package (3 oz) Powdered Pectin
Directions
  1. 1
    In an electric blender or food processor, combine 3/4 cup of water, the juice of 1 medium lemon, and 1 cup of firmly packed violet blossoms.
  2. 2
    Blend the mixture until it resembles a smooth, consistent paste.
  3. 3
    Slowly add 2 1/2 cups of sugar to the blender while running, then blend for another minute until the sugar is completely dissolved.
  4. 4
    In a small saucepan, stir the powdered pectin into the remaining 3/4 cup of water.
  5. 5
    Bring the pectin mixture to a boil and boil for exactly one minute, stirring constantly.
  6. 6
    Pour the hot pectin mixture into the violet blossom mixture in the blender.
  7. 7
    Blend for about one minute to fully incorporate the pectin.
  8. 8
    Quickly pour the hot jam into small, sterilized glass jars and seal tightly.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: After the jam has cooled to room temperature, keep it in the refrigerator for up to three weeks. For longer storage, freeze the jam for up to one year.

Sourcing: Ensure violet blossoms are pesticide-free and harvested from clean areas. Only use species known to be edible (Viola odorata).

Preparation: Remove the green sepals from the violet blossoms before blending to avoid bitterness.

Jars: Ensure jars and lids are sterilized in boiling water before filling to prevent spoilage.

Keywords: violet jam, floral preserve, violet blossoms, herbal jam, spring recipe, lemon violet, homemade jam, vegan preserve, flower jam, scones topping, garden craft, delicate flavor, herbal crafts, no-cook jam, spring blossom
Read it online: https://www.chefs-mate.com/recipe/violet-jam/