Violet Jelly - cooking recipe

Ingredients

1 qt. violet blossoms
1 qt. boiling water
juice of 1 lemon
3 c. sugar to taste
1 pkg. fruit pectin

Preparation

Gather a fully-packed quart of dry, open violet blossoms. Pour boiling water over them and let sit overnight.
Strain out the flowers.
Add juice of 1 lemon and sugar (more sugar may be added, if desired).
Bring to a boil; add pectin.
Return to a full boil and boil hard about 3 minutes.
Skim foam, pour into jars and seal.