Violet Jelly

1 quart violet blossoms (packed)

2½ cups boiling water

Cover and steep for 24 hours.

Strain the liquid through cheesecloth.

2 cups of violet infusion

Juice of 1 lemon

1 box powdered pectin

½ teaspoon butter or margarine

4 cups sugar

Combine violet infusion, lemon juice, pectin and butter and bring to a rolling boil.

Blend pectin and sugar together and stir into the hot liquid.

Return to a rolling boil and time for 1 minute.

Remove from heat and ladle into clean jelly jars.

Process in a boiling water bath for 10 minutes.

Yield: 4 half pints