Violet Blossom Jelly - cooking recipe

Ingredients

2 cups violet blossoms, packed
1 quart boiling water
2 tablespoons lemon juice
1 box pectin
4 cups granulated sugar

Preparation

Wash blossoms and place in 1 quart jar.
Cover with boiling water.
Cover jar and let steep until next day.
Strain using cheese cloth.
Add 2 tbsp lemon juice and pectin.
Bring to boil.
Add sugar and return to boil for one minute.
Pour into hot, sterilized jars and seal.