A delicate floral jelly made with violet flowers.
First, infuse the blossoms in the water. Place the blossoms in a heat resistant container and pour the boiling water over. Allow them to steep 8 hours or overnight.
When ready to can, sterilize six 8-ounce jars or 11 four ounce jars, keep hot. Heat lids and rings in hot water, keep warm but not boiling. Fill water bath canner and bring to boil.
Strain the flowers out of the water. Squeeze dry. You should have 1 3/4 cup infused water. Add more water if needed.
Place the flower infusion, lemon juice and sugar in a large heavy bottom pot. Bring to a rolling boil. Add pectin, return to boil. Boil for two minutes, stirring constantly.
Remove from heat. Ladle jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Makes around 6 half pint jars or 11 – 4 ounce jars.
Only deep purple blossoms will make a purple violet jelly. Light purple flowers will make jelly that is pale in color.
Although the recipe card gives the option to double or triple the recipe, single batches are recommended for best results.