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Violet Freezer Jam
1 c. violet blossoms, tightly packed
1 1/2 c. water, divided
Juice of 1 lemon
2 1/2 c. sugar
1 pkg. powdered pectin
Place the violet blossoms in a blender. Add 3/4 c. water and lemon juice. Blend the violets to a coarse paste. Add sugar and blend until sugar dissolves. In a saucepan, heat the remaining 3/4 c. water, then stir in the pectin. Boil hard for 1 minute. Add the pectin water to the blender, and mix for about 1 minute. Pour the jam into small jars and seal. Store in the freezer.
“The keynote to happiness within the four walls that make any home is plain, wholesome, well cooked food, attractively served.”
Louis P. De Gouy
Cascabel Chili Pepper: Green or red, small and round, moderately hot and typically available dried. When dried, their skin turns a translucent red-brown color and their seeds rattle inside.
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