Ingredients with Measurements:
- 4 cups blue violets
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 package of pectin
Special equipment needed:
- Large pot
- Canning jars with lids and rings
- Canning funnel
- Ladle
- Jar lifter
- Water bath canner
Step-by-step instructions:
1. Rinse the blue violets and remove the stems and green parts.
2. In a large pot, combine the blue violets, sugar, and lemon juice. Mix well.
3. Bring the mixture to a boil over medium-high heat, stirring constantly.
4. Once the mixture is boiling, add the pectin and stir well.
5. Let the mixture boil for 1-2 minutes, stirring constantly.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Skim off any foam that has formed on the surface of the jam.
8. Ladle the jam into sterilized canning jars, leaving 1/4 inch of headspace.
9. Wipe the rims of the jars with a clean, damp cloth.
10. Place the lids and rings on the jars, tightening the rings until they are finger-tight.
11. Place the jars in a water bath canner and process for 10 minutes.
12. Remove the jars from the canner and let them cool on a towel.
13. Check the seals on the jars after they have cooled. If the lids have sealed, store the jars in a cool, dark place.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes about 4-5 half-pint jars
Nutritional information:
Calories per serving: 100
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 26g
Dietary fiber: 0g
Sugars: 26g
Protein: 0g
Substitutions for ingredients:
- Blue violets can be substituted with other edible flowers, such as lavender or rose petals.
- Lemon juice can be substituted with lime juice or orange juice.
- Pectin can be substituted with agar agar or gelatin.
Variations:
- Add a pinch of cinnamon or nutmeg for a spiced blue violet jam.
- Add a splash of vanilla extract for a floral vanilla blue violet jam.
- Add a tablespoon of grated ginger for a ginger blue violet jam.
Tips and tricks:
- Use only fresh, clean blue violets for the best flavor.
- Be sure to remove all stems and green parts from the blue violets before using them.
- Skim off any foam that forms on the surface of the jam to prevent cloudiness.
- Use a canning funnel to make filling the jars easier and less messy.
- Use a jar lifter to safely remove the jars from the water bath canner.
Storage instructions:
Store the jars in a cool, dark place for up to one year.
Reheating instructions:
To reheat the jam, simply remove it from the jar and heat it in a saucepan over low heat until warm.
Presentation ideas:
Serve the blue violet jam on toast, scones, or biscuits.
Garnishes:
Garnish with fresh blue violets or other edible flowers.
Pairings:
Pair with a cup of tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the jam is too runny, try adding more pectin and boiling for an additional minute.
- If the jam is too thick, try adding a splash of water and boiling for an additional minute.
Food safety advice:
Be sure to sterilize the canning jars, lids, and rings before using them. Follow proper canning procedures to prevent spoilage.
Food history:
Blue violet jam has been a popular treat in Europe for centuries. It was often served with scones or biscuits as a sweet and floral spread.
Flavor profiles:
The blue violet jam has a sweet and floral flavor with a hint of tartness from the lemon juice.
Serving suggestions:
Serve the blue violet jam on toast, scones, or biscuits for a sweet and floral breakfast treat.
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