Violet Petal Jelly - cooking recipe

Ingredients

2 c. violet petal infusion
juice of 1 lemon
1 pkg. powdered pectin
4 c. sugar

Preparation

Fill a quart jar with violet blossoms, without any stems. Cover with boiling water.
Seal with a cover and let stand one day. Strain; save infusion and discard flowers.
To 2 cups of infusion, add lemon juice (lovely change of color) and pectin.
Bring mixture just to a boil.
Add sugar; return to boil and boil for 1 minute. Fill canning jars, leaving 1/8-inch on top.
Proceed as you do with any jello recipe.