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Peachy Violet Jam

Use some of your foraged violets to add a flowery note to this lovely peach jam.
Course: Canning, Jam, Jelly, Preserving


  • 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.