1 cup firmly packed violet blossoms
1 ½ cups water, divided*
Juice of one medium lemon*
2 ½ cups sugar
1 pkg (3 oz) powdered pectin
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 dissolved. 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. After the jam has cooled, keep it in the refrigerator for three weeks or store it for up to a year in the freezer.
*The use of spring or distilled water would be better than tap water.
*Make sure you ream a fresh lemon so you use real lemon juice.