The first thing you need to do is find some violets from a spot that you know hasn’t been exposed to chemicals. A few years ago I transplanted a few violets around my little pond.
It is okay to mix in some of the white violets if you have those also. Next I fill mason jars with violets and then pour boiling water over them, seal and let steep 24 hours. If you want to be more precise than me use about 1 cup boiling water for each packed cup of violets.
assemble your canning tools. Make sure all your jars, lids and rings are sterilized.
You will need to then use a jelly bag and strain off your violet infusions. These are the proportions I use for my jelly
4 cups violet infusion
1/2 cup lemon juice or the juice of 2 lemons
8 cups sugar (less if you are using reduced sugar pectin)
1 package of dry pectin or use the liquid type if you prefer that
Pour 4 cups of violet infusion into a pan and then add the lemon juice. Enjoy the color change!
Stir 1 box of pectin into the infusion and bring to a boil. I put in 1/2 teaspoon of butter to reduce foaming.
After this comes to a full rolling boil, quickly add the sugar and return to a full boil for exactly 1 minute. Skim off any foam and then ladle into your jars, cap and process in the canner for 5 minutes. The yield is about 8 jelly jars
I have used the reduced sugar pectins and those work well also. This jelly keeps well. I just gave away for a birthday present my last jar of last years violet jelly in March, and it was still beautiful! Enjoy!
