2 c. violet flower juice (see below)
Juice of 1 lemon
1 pkg. powdered pectin (Sure-jell)
4 c. sugar

Violet flower juice: Tightly pack 1 quart jar full of violet flowers. Fill the jar with boiling water, cover tightly and let steep overnight. Strain off juice. Discard flowers.

To 2 cups violet flower juice, add lemon juice and powdered pectin. Bring to a boil and add sugar all at once. Bring to boil again and boil hard for one minute. Skim off foam, ladle into jars and seal. Makes approximately 5 1/2 pints.