1 cup violet blossoms, tightly packed
1 1/2 cups water
Juice of 1 lemon
2 1/2 cups granulated sugar
1 package powdered pectin

Place violets in food processor. Add 3/4 cup of water and lemon juice.

Blend to coarse paste, add sugar, blend until dissolved.

In a pan, heat 3/4 cup of water, then stir in pectin. Boil hard for 1 minute. Add to blender; blend for about 1 minute.

Pour jam into small jars and seal. Store in freezer.

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