| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Herbs, Jelly/jam |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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