Beginner's Handbook for Cheese Makers
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I have written the guide that I wish I had got it at the start. 112 pages of useful experience, tried-and-tested recipes and tricks to avoid common mistakes. Ijoin the waiting list, and we will let you know as soon as it is available:
There are hundreds of varieties of violet, many of which are protected, but the scented violet, also known as the purple violet, is not one of them. Purple violet is a medicinal plant and is used to make tea, tinctures and perfumes in other countries.
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Ingredients
- 2 l violet flower head without stem
- 2,4 l hot water
- 1,5 kg sugar
- 100 g lemon juice
- 3 package jamfix
- 2 tablespoon pectin
Instructions
- (From this amount, I made about 3.5 litres of violet jam.)First pick 2 litres of violet flowers without stems, just the darker coloured flowers.
- Then boil them in a pot with 2.4 litres of boiling water and leave to soak for 2 hours.
- Then filter and press out the flowers.
- In the meantime, sterilise the clean jars in the oven at 100 degrees.
- Add the 100 g lemon juice.
- 1 kg of sugar, then in the remaining half kg of sugar, mix 3 jam fixes and a little pectin, I added this too. You can vary the quantities here to see how sweet and thick you like your jam.
- After boiling for a few minutes, remove the foam from the top.
- Fill into sterilised jars.
- I usually put foil on the jars and then put the top of the jar on top, then put it upside down and leave it like that for about 10 minutes, then you can turn it upside down. Wait until it cools down and you can eat it.
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