I love foraging for springtime flowers. Run out and forage some violets to add a flowery note to this lovely Peachy Violet jam.
I love springtime. It’s the first I get a chance to get outdoors and start using all of the gorgeous plants and flowers that begin blooming. I especially love foraging for the beautiful spring flowers that pop up. I tend to gravitate towards the little purple violets in my yard. And having some peaches on hand to make this Peachy Violet Jam is one of my favorite spring things!
If you do decide to forage, one precaution I want you to be aware of is that if your lawn or the area that you are foraging from has been sprayed, you will want to avoid it. The chemicals that are sprayed to kill weeds are still absorbed by the flowers left behind. You definitely do not want to be eating that.
While you are out gathering your violets, you may want to take a second container to forage some dandelions also. There are tons of uses for this jewel of a flower. Most people hate dandelions, while I love them. They are also edible, from the flowers to the roots. Having the ability to forage and find ways to eat more things that do not come from the grocery store is one of my favorite things to do.
And honestly, when you serve something containing an untypical ingredient, it’s fun. I love seeing people eat a cupcake or a cookie that has a flower or other foraged item in it. They are always so shocked that something like that is even edible!
Peachy Violet Jam
I do not have my own peach trees (unfortunately) but I have a local source that I trust and that isn’t too expensive. I’m actually working to find someone with peach trees to barter with for other crops that I personally grow. The barter system is the best, I tell you.
Go find some peaches and get to foraging for violets. Once you taste this jam, you will thank me for it.
Peachy Violet Jam
- 4 cups peaches peeled and chopped
- Juice of 2 lemons
- 2 cups sugar divided
- 6 tbsp fresh or dried violet flowers leaves and stems removed
- 1 ¼ cup boiling water
- 3 tbsp pectin powder
- Bring the peaches, lemon juice and 1 cup sugar to a boil over medium high heat.
- Steep the violets in the boiling water for 20 minutes. Strain.
- Pour the violet water over the peaches.
- Once the fruit has broken down, lower the heat to low or medium low.
- Simmer for 30 minutes.
- Remove fruit mixture from heat.
- Blend with and immersion blender (or in batches in a blender) until smooth. Return to pot.
- In a separate bowl, combine pectin and remaining 1 cup of sugar.
- Add to peach mixture. Simmer for another 20 minutes or until at a nice, jammy texture.
- Plate test jam before completing.
- Skim any foam.
- Ladle jam into prepared canning jars, leaving ¼” headspace.
- Remove any bubbles. Wipe rims and seal to fingertight.
- Process in a water bath canner for 10 minutes.
- Yeilds approx. 5 pints.