Making Wild Violet Jelly with Recipe

You may see these dainty violet flowers in early spring. We use them to make delicious wild violet jelly. This jelly has a unique look and taste that you'll simply love to spread on bread or biscuits.
Fruit Pectin - https://amzn.to/3jm7dtw
Jelly Jars - https://amzn.to/3KntYJ7

Recipe
8 cups fresh violet blossoms
3 1/2 cups boiling water
4 cups sugar
1/2 cup bottled lemon juice
1 box (1.75 oz) fruit pectin.

Pour boiling water over violet blossoms. Steep for 2 hours, stirring every 30 min.
Strain out blossoms, and place the liquid in a non-metallic saucepan.
Stir in lemon juice, sugar, and fruit pectin.
Bring mixture to a full boil and boil for 1 minute.
Remove from heat and allow to cool slightly while continuing to stir.
Ladle into clean jars. Use water bath canning to make the jelly shelf-stable.
If not canning, place in the refrigerator and keep refrigerated to prevent spoilage.