Gather the Violets: Collect two loose cups or one packed cup of sweet violet blossoms from a safe, pesticide-free area. Ensure to remove the stems, leaving only the delicate flowers.

Steep the Blossoms: In a pot, bring 4 cups of water to a gentle boil, then remove it from heat. Add the violet blossoms and allow them to steep for about 30 minutes.

Prepare the Pectin: Measure out 1.75 to 2 ounces of powdered pectin, following the package instructions for any pre-mixing needed.

Combine and Boil: Strain the steeped violet tea into a large pot, discarding the flowers. Mix in the powdered pectin and bring the mixture to a full rolling boil.

Add Sugar and Return to Boil: Once boiling, stir in the 4 cups of granulated sugar. Return the mixture to a boil for exactly 1 minute.

Test for Set: Place a small amount of jelly on a cold plate to see if it wrinkles. If not set, boil for another minute and test again.

Jar the Jelly: Ladle the hot jelly into sterilized jars, filling to within a quarter-inch of the top. Wipe rims clean before sealing.

Cool and Store: Allow jars to cool until sealed, then store in a cool, dark pantry or refrigerator.