If canning, prepare a water bath canner before beginning. Skip this step for a refrigerator or freezer jelly.

Bring 4 cups of water to a boil and pour it over 2 cups of loosely packed violet flowers. Allow the mixture to steep for 15 to 20 minutes to make a violet tea.

Add 1/4 cup lemon juice and strain the flowers from the tea. You should have roughly 4 cups of pink liquid at this point (as the flowers will be slightly wet and keep some of the liquid, even if squeezed out).

Pour the violet tea and lemon mixture into a saucepan and stir in the powdered pectin. Bring this mixture to a boil and boil hard for 1 minute.

Add the sugar (don't add it before this point or the jelly won't gel). Stir to fully incorporate and bring the mixture back to a hard boil for 1 minute.

Ladle into prepared jelly jars, leaving 1/4 inch headspace, and seal with 2 part lids.

If canning, process the jars in a water bath canner for 10 minutes.

If not canned, the jelly should be stored in the refrigerator and used within a few weeks. Properly canned in a water bath canner, sealed jars should keep at room temperature on the pantry shelf for at least 12 months.