Title: Violet jam
 Categories: Herbs, Jelly/jam
      Yield: 1 Servings
 
  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.