Violetjam Recipes

VIOLET SIMPLE SYRUP

Steps:

• Bring 1 cup of filtered water to a simmer in a small pot. Turn the heat off, let the water stand 5 minutes to cool slightly, then add the violets to the pot, stir, and let cool completely. (Do NOT boil the violets.) Cover with a kitchen towel and let stand for at least 24 hours on the kitchen counter.
• Strain the violet-infused water through a fine-mesh sieve, gently pressing any additional liquid from the violets. Return strained Violette water to a bain-marie. Add sugar. For every cup of liquid yielded, add 1 1/2 - 2 cups of sugar.
• Stir sugar into the violet water over a bain-marie or in the same pot over very very low heat, just until the sugar dissolves.
• DO NOT SIMMER or BOIL as you will lose the gorgeous color of the violets. Just warm enough to dissolve the sugar. You should have a beautiful cool blue-hued syrup.
• To turn the syrup to more of a clear purple color as you see here, stir in one drop of lemon juice, one drop at a time (1-5 drops) or if you prefer the cool blue hue, leave the lemon out! Too much lemon will make the color go away so be careful here.
• Store the syrup in a bottle or jar in the refrigerator for up to 6 months.
• Makes about 2 cups of violet simple syrup.

HOW TO MAKE VIOLET JELLY

Steps:

• Take 2 cups of violet flowers without stems and place them into a wide mouth canning jar. Pour 4 cups of boiling water over them. Allow the violet tea to cool and then place in the fridge to steep for up to 24 hours.
• Strain the violet tea through cheesecloth. You should have 3 1/2 to 4 cups of liquid. Pour this into a large saucepan.
• Add 1/4 cup of lemon juice to the tea. The colour will change from green to purple!
• Add 1 package of powdered pectin and bring it to a boil.
• Add 4 cups of sugar and return the jelly to a boil. continue boiling for 1 to 2 minutes.
• Remove from the heat and stir and skim for 5 minutes.
• Pour into jelly jars leaving 1/4 inch of head space. Wipe the rims and add lids and rings.
• Process in a water bath canner for 10 minutes or according to your altitude.
• Remove from the canner and place on a towel for 24 hours until the seals have set.

VIOLET JELLY

Steps:

• Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally. , Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. , Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color). , Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

VIOLET JELLY

Steps:

• 1. Make an infusion with violets and water by placing your blossoms in a glass jar and covering them with boiling water. Put a lid on the jar, and set aside for 24 hours. The infusion will turn a murky bluish green. Strain and discard the violets. Add the lemon juice to the violet infusion, and it transforms to a clear lavender pink. Stir in powdered pectin, and bring to a boil. Add 4 cups sugar, bring to a boil again, and boil vigorously for one minute. Skim if necessary. Pour into sterile jars and seal. Makes approximately 2½ cups jelly.

VIOLET JAM

Steps:

• Rinse violet blossoms well and place in a blender or food processor.
• Add 3/4 cups water and the lime juice; blend well.
• Gradually add sugar, blending until a smooth paste is formed.
• In a saucepan, mix the pectin and remaining water; bring to a boil and boil for 1 minute.
• Add to blender and blend for 1 minute.
• Quickly pour into prepared jars and seal.
• This turns a beautiful purple color.