-SYRUP-
2 1/3 c Sugar
1 3/4 oz Pectin (1 package)
3/4 c Water

Carefully rinse the violet petals in running, clear, cool water. Drain and
place in a blender, along with the juice of the lime and the 3/4 cup water.
Blend to form a smooth puree and set aside.

In a small saucepan, combine the sugar, the pectin and 3/4 cup water. Place
over high heat and boil for one minute. Add to violet puree and blend for
one minute. Pour into sterilized baby food jars (any very small jars will
do.) Cover and store in the refrigerator (it will keep for up to 3 months.)

Credited to Nancy Gain as printed in the Saveur magazine. Mary Riemerman