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