Bring water to a boil and pour over the violet flowers. I did mine in a larger mason jar, but you could also use a glass mixing bowl.
Allow it to steep for 15-20 minutes and watch the water turn to a cool teal green.
Add lemon juice to the mixture and it will change color again to a lovely pink.
Strain out the flowers. I did it over my sauce pan so that I didn't have to clean another dish.
Stir in the Pectin. I used a whisk to get rid of any lumps.
Bring to a boil and let it boil hard for 1 minute. Mine started to thicken by the end of the minute.
Add the sugar. I used the whisk again to remove any lumps and help the sugar dissolve.
Bring back to a boil and let it boil about a minute and a half. Mine had thickened substantially by this point.
Ladle or spoon into your jar.
We plan on eating ours right away so I did not put it in a water bath to seal it. But if you are wanting to preserve it for later use. Put it in a water bath to seal the lid.
Jelly will last for about 3 weeks in the fridge.