I had tried to make violet jelly last year, but it did not work. It never set, and I had 2 jars of violet syrup. I made a teeny batch again this week, just to try another recipe, and it works great. We don't make a lot of jellies in our house, mostly jams. We purchased a food mill last year just for jams, and it removes seeds wonderfully, while retaining pulp from fruit. Jellies are clear, almost like looking through colored glass, while jams are opaque, filled with fruit pulp. This violet jelly is the prettiest shade of electric lavender, it almost looks artificial, but it's all natural.
Violet Jelly makes about 5-8oz. jars
2 c. violet flowers
2c. boiling water
1/4 c. lemon juice
4 c. sugar
1 3oz. pkg Certo liquid pectin
1. Pour the boiling water over the violet flowers in a heatproof glass measuring cup. Allow the violets to steep at least 2 hours. Strain out the solids through a coffee filter.
2. In a large saucepot, stir the lemon juice and sugar into the violet infusion.
3. Bring the infusion and sugar to a rolling boil. Add the liquid pectin, and boil for 2 minutes.
4. Pour the hot jelly into hot, sterilized jars, cover, and process in a water bath for 10 minutes.