Make the violet tea at least 24 hours before you make the jelly. Boil 2 cups of water for every 2 cups of cleaned violet flowers. Pour the boiling water over the freshly harvested violets (make the tea the same day you pick them). Cover the bowl with a plate and let it steep for 24 hours.
2 cups violet tea
4 tbsp Myers lemon juice with zest and pulp
3.5 tbsp Ball pectin or 3 tbsp + 1 tsp + 1/2 tsp (this amount of pectin will result in a softer consistency that will still spread with a knife but the jelly could not stand on it's own, if you like a firmer jelly, increase the pectin)
4 cups sugar
Sterilized your jars, lids and rings. Keep the jars warm in a low temp oven, the lids and rings in a pot of hot water.
Pour the violet tea, pectin, and lemon juice into a large pot and bring it to a boil. The lemon turns the purple violet tea a pretty fuchsia.
Once the mixture is boiling, add the sugar and stir to melt completely.
Bring the mixture to a rolling boil, then let it boil for 1 minute.
Ladle the hot jelly into the jars.
Wipe the top of the jar, place the lid and hand tighten the ring. Place the jars upside down on a cooling rack for 5 minutes, then turn them right side up. You will begin to hear a delightful little popping sound as the jars seal. You don't need to use a hot water bath. This is how the old timers have made violet jelly, and it's always worked.
I doubled the recipe and ended up with ten 8 oz. jars.
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