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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 2 |
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Here in North Carolina, wild violets grow everywhere in the spring. Here is a way I found on Chef2Chef to preserve them. I haven't tried this yet, but will in the spring. This recipe originally comes from England. Ingredients:
1 1/2 cups wild violet blossoms |
1 1/2 cups water, divided |
1 medium lime, juice of |
2 1/3 cups sugar |
1 (1 3/4 ounce) package dry pectin |
Directions:
1. Rinse violet blossoms well and place in a blender or food processor.
2. Add 3/4 cups water and the lime juice; blend well.
3. Gradually add sugar, blending until a smooth paste is formed.
4. In a saucepan, mix the pectin and remaining water; bring to a boil and boil for 1 minute.
5. Add to blender and blend for 1 minute.
6. Quickly pour into prepared jars and seal.
7. This turns a beautiful purple color.
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