Rinse the violets in a bowl of water to remove any soil particles or bugs that may be hiding in the petals. Add them to a clean quart jar and pour the boiling water into the jar. Cover the jar with a lid and let the violets steep for at least 30 minutes to extract their color and create a violet infusion aka tea. If you want to do this step ahead of time, you can refrigerate the violet tea once it has cooled to room temperature for up to 3 days before proceeding.

When you’re ready to make the jelly sterilize five 4 oz. mason jars and lids in simmering water for at least 10 minutes. You don't need to sterilize the ring seals.

Meanwhile, strain the dark blue tea through a fine-mesh strainer or sieve into a saucepan, pressing the flowers with the back of a spoon to extract as much of the liquid as possible. Discard the violet blossoms.

Stir the lemon juice into the violet infusion. The color will change from blue to purple.

In a small bowl mix together ½ a packet or 25g of powdered low-sugar pectin with 2 tablespoons of the sugar. Then stir that mixture into the violet infusion.

Bring the violet mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat, stirring constantly.

Stir in the remaining sugar and return the mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly. Then remove the saucepan from the heat and skim off any foam with a spoon.

Take the jelly jars and lids out of the boiling water with canning tongs and place them onto a quarter sheet pan to use as a portable work surface.

Ladle the jelly immediately into the sterile jars, filling them to within ¼ inch of their openings. Use a canning funnel to avoid any drips. Wipe rims and screw threads clean then cover each jar with a sterile lid. Screw the ring seals finger tight, being careful not to over-tighten the seals. You want air bubbles to be able to escape and not build up pressure, which can happen if the seal is too tight.

Place jars into boiling water on an elevated rack in a water bath canner or a deep stockpot with a round wire rack placed at the bottom of the pot. You need enough water to cover the jelly jars by 1 to 2 inches. If needed add more boiling water. Cover the canner or pot with a lid and bring the water to a gentle rolling boil. Process the jellies for 5 minutes, adjusting the time for altitudes over 1,000 feet. See the altitude processing guide in the post.

Turn off the stovetop then remove the jars with canning tongs and transfer them upright to the quarter sheet pan or onto a towel to cool completely. As the jars cool you may hear the vacuum seals make an audible popping sound.

Once they are cool check the seals by pressing the centers of the lids with your finger. If the lid springs back up it is not sealed and needs to be refrigerated.

Remove the ring seals and store unopened violet jellies in a cool, dry, dark place for up to 1 year.