Violet Jam – “La Violetta”, Queen of Parma

Ingredients

100 g violets
120 g caster sugar
200 ml water
Lemon zest or juice (optional)

Preparation

Gently wash the violets.
In a pot bring the water and sugar to a boil, add the flowers and simmer on low heat.
Cook until reduced, then pot the still boiling jam in previously sterilized jars.
Close the jars tightly making sure that they are vacuum-sealed.

Sterilization
Sterilize jars by washing them in hot soapy water or place them in the dishwasher on a gentle cycle.
Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
Leave them in the oven until you are ready to use them.
Do not forget to wash and sterilize the bottle lids as well.

Maria Luigia Bonaparte showed unconditional love for this elegant flower that soon became her hallmark, to be found, engraved or painted, on plates, fans, thimbles, writing paper, even reaching the point of replacing her signature or monogram.
Purple were also the garments and clothing of her servants and courtiers.

Not content with using violetta as a decorative pattern only, Maria Luigia even decided to make it her personal scent. Thanks to the patient work of the monks in the ancient convent of the Annunciation, the essence was extracted and the Duchess could bring her violetta everywhere, making of this scent the official perfume of the court.

In 1870, after her death, the secret formula invented by the monks passed on to Lodovico Borsari, who produced and marketed the ducal essence transforming his company into the largest Italian nineteenth-century perfume industry – and its success still continues today.

Besides being used for decoration and as a sedative and detoxifyng in herbal preparations, the candied violetta is one of the ingredients used in confectionery to garnish desserts, ice-cream, cakes or simply to be enjoyed with coffee.