This is an heirloom recipe from back in the days when

violets were sold in small bunches in the spring.

I have made this myself and it is amazing to watch it

turn to lavender pink when the lemon juice is added.

Violet Jelly

2 cups fresh violets

2 cups boiling water

juice of 1 lemon

1 pkg powdered pecton

4 cups sugar

Place blossoms in a glass jar. Cover with boiling water.

Put lid on jar. Set aside 24 hrs. Will turn a murky blue green. Strain into pan, discard violets. Add lemon juice.

It will transform into a lavender pink. Stir in pecton.

Bring to boil. Add 4 cups sugar. Bring to boil again.

Boil Vigorously 1 minute. Skim if necessary. Pour into

sterile jars. Steal.

( put into canning pot 10 min to boil,

I do this but it was not in original recipe.)