Once the jar was full, I boiled water and placed a table knife in the jar. This is a trick I learned so that when pouring in the boiling water the knife conducts the heat and keeps the jar from breaking. I forgot to do this once and I was sure sorry! The bottom of my jar blew out and I lost all my infusion all over the counter. So this is well worth doing to prevent that from happening!
I then filled the jar with boiling water and took the knife and made sure that all the blossoms were covered with water. I placed a cap on the jar and I will let in now infuse for the next 24 hrs. At the very least over night. Then I strained the blossoms making sure that I had at least 2 1/2 cups of infusion. To this I added the juice of 1 lemon which should be approximately 1/2 cup. In a large pot mix together 1 box of sure jell ( low sugar kind) and the infused violet liquid and the lemon juice. Bring to a boil, and then add 3 cups of sugar and boil for 3 minutes. Pour into hot sterilized jars and seal.
The end results, lots of beautiful Violet Jelly!
The hard part was waiting 24 hrs to taste it. Since I had never actually tasted violet jelly. But I can truthfully say now that it is wonderful! My daughter has already snagged some for the grandkids and I plan on making at least one more batch before the violets are gone!
