Take 2 cups of violet flowers without stems and place them into a wide mouth canning jar. Pour 4 cups of boiling water over them. Allow the violet tea to cool and then place in the fridge to steep for up to 24 hours.

Strain the violet tea through cheesecloth. You should have 3 1/2 to 4 cups of liquid. Pour this into a large saucepan.

Add 1 package of powdered pectin and bring it to a boil.

Add 4 cups of sugar and return the jelly to a boil. continue boiling for 1 to 2 minutes.

Remove from the heat and stir and skim for 5 minutes.

Pour into jelly jars leaving 1/4 inch of head space. Wipe the rims and add lids and rings.

Process in a water bath canner for 10 minutes or according to your altitude.

Remove from the canner and place on a towel for 24 hours until the seals have set.