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.