Step 1

Take 2 cups of violet flowers without stems and place them into a wide mouth canning jar. Pour 4 cups of boiling water over them. Allow the violet tea to cool and then place in the fridge to steep for up to 24 hours.

Step 2

Strain the violet tea through cheesecloth. You should have 3 1/2 to 4 cups of liquid. Pour this into a large saucepan.

Step 3

Add 1/4 cup of lemon juice to the tea. The colour will change from green to purple!

Step 4

Add 1 package of powdered pectin and bring it to a boil.

Step 5

Add 4 cups of sugar and return the jelly to a boil. continue boiling for 1 to 2 minutes.

Step 6

Remove from the heat and stir and skim for 5 minutes.

Step 7

Pour into jelly jars leaving 1/4 inch of head space. Wipe the rims and add lids and rings.

Step 8

Process in a water bath canner for 10 minutes or according to your altitude.

Step 9

Remove from the canner and place on a towel for 24 hours until the seals have set.