Peachy Violet Jam
Use some of your foraged violets to add a flowery note to this lovely peach jam.
Print Recipe
Ingredients
- 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
Instructions
- 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.