Violet jam

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 ibolya virág fej szár nélkül
2,4 l forró víz
1,5 kg sugar
100 g citromlé
3 package jamfix
2 evőkanál pectin

Instructions

(Ebből a mennyiségből kb. 3,5 liter ibolya dzsem jött ki.)
Először szedjünk 2 liternyi ibolya virágot szár nélkül, csak a sötétebb színű virágokat.
Then, in a pot, boil them in 2.4 l of boiling water and leave them 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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