Gather your violets. Make sure they are from a safe place where pesticides have not been sprayed.
Pour boiling water over violets, and let sit for two to three hours, stirring occasionally. Strain the flowers out, making sure to press out all of the water. You should have 3-1/2 cups of blue-green colored violet water.
Add lemon juice, pectin, and sugar and stir. Transfer to a 4-quart pot.
Bring to boil, boil for one minute. Skim off foamy residue.
We chose to strain the liquid as we poured it into our sterilized jars. This is optional—we just wanted a very smooth texture to our jelly.