Fill a 1 quart jar with blue violet blossoms. Cover with boiling water. Put a lid on the jar and let the blossoms infuse for 24 hours. Next day, strain liquid and discard spent flowers.
2 cups of violet infusion as above
the juice of 1 lemon
1 pkg of powdered pectin
4 cups sugar
Combine everything except sugar and bring to a boil. Then add sugar all at once and bring to a rolling boil for 1 full minute. Pour into jelly jars and seal.
Violet & Crab Apple Jelly
1 pint blue violet flowers
6 to 8 partially ripe crab apples
2 cups sugar per cup of liquid
3 oz liquid pectin
Fill a pint jar completely with the flowers. Cover blossoms with boiling water and cover. Keep out of bright light and allow to stand for 24 hours. The next day, core and remove blossom remnants from apples. Cut into quarters, then place them into a saucepan and cook over a medium heat till soft. Mash fruit with a potato masher. Strain apple mash through a jelly bag, then combine recovered juice with the strained violet infusion and measure. Place in pan and bring mixture to a boil for 1 full minute. Add sugar and pectin and bring to a hard boil for 1 full minute. Remove from heat, skim surface and pour into hot, sterile jelly jars and seal.