Violet Jam Recipe

Name: Violet Jam
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: Serves 1 or more
Ingredients: 2 cups violet blossoms; ¾ cup (177ml) water + ¼ cup (60ml) water; Lime, Juice Of; 2 cups (400g) granulated sugar; Dry Pectin

Capture the delicate beauty of spring with this exquisite Violet Jam recipe! Inspired by an English tradition and found on Chef2Chef, this recipe uses abundant wild violets (common in North Carolina) to create a vibrant, purple preserve. Perfect for adding a touch of spring to your morning toast or scones, this jam is surprisingly easy to make and boasts a unique, floral flavor. Try it this spring!

Prep Time 20 mins

Cook Time 13 mins

Calories 659.2 kcal

Protein 0g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Violet Jam

2 cups violet blossoms
¾ cup (177ml) water + ¼ cup (60ml) water
Lime, Juice Of
2 cups (400g) granulated sugar
Dry Pectin

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How to Make Violet Jam

Gently rinse 2 cups of violet blossoms and remove any stems or debris.
Place the rinsed blossoms in a blender or food processor.
Add ¾ cup (177ml) water and the juice of ½ a lime.
Blend until completely smooth.
Gradually add 2 cups (400g) granulated sugar, blending continuously until a smooth paste forms.
In a separate saucepan, combine 1 tablespoon powdered pectin and ¼ cup (60ml) water.
Bring the pectin mixture to a rolling boil over medium-high heat, stirring constantly. Boil for exactly 1 minute.
Pour the hot pectin mixture into the blender with the violet mixture. Blend for 1 minute until well combined.
Quickly ladle the jam into sterilized jars, leaving ¼ inch headspace. Wipe the rims clean, and seal with lids and rings.
Process in a boiling water bath for 10 minutes (adjust according to your altitude – consult a canning guide for specifics).
Let the jars cool completely. You should hear a satisfying 'pop' sound as the jars seal. Store in a cool, dark place for up to a year.