Violet Jelly

• 8 cups fresh violet blossoms
• 3-1/2 cups boiling water
• 1 package (1-3/4 ounces) powdered fruit pectin
• 1/2 cup lemon juice
• 4 cups sugar

1. Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally.
2. Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms.
3. Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color).
4. Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute.
5. Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

blossoms, boiling water, powdered fruit pectin, lemon juice, sugar

Taken from www.tasteofhome.com/recipes/violet-jelly/ (may not work)