Ingredients
4 cups fresh violet blossoms3-1/2 cups boiling water1 package (1-3/4 ounces) powdered fruit pectin1/4 cup lemon juice4 cups sugar
Preparation
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).
In a Dutch oven, combine violet liquid, lemon juice and pectin (liquid will turn violet.) Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into 5 hot sterilized half-pint jars, leaving 1/4-in. headspace. Adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
