Next add your lemon juice. Notice how the dark purple turns into the light violet color. It does not matter how many times I make this jelly I just love watching the dark purple magically turn into the light violet color.
Add your powdered pectin and stir with a whisk until dissolved. Bring to a boil over high heat constantly stirring.
Once the jelly has come to a full rolling boil add your sugar. Stir the sugar until it is dissolved. Continue stirring and start you timer when the jelly comes back to a full rolling boil. Once it does start your timer and cook for 1 minute. Then take it off the heat.
Using a ladle spoon the jelly into your jars. Fill the jars leaving a 1/4 inch head space.
Before you add your lids and process you need to wipe off the rims. Using a clean washcloth wipe off the lips of your jars. They will not seal properly if there is jelly on the lips of the jars.
Screw on your rings and tighten by hand. Now your jelly is ready for a water bath. I know a lot of people stop right here. According to canning experts and county extension agents this is not safe. You need to process your jam and jellies in a water bath for 5 minutes. This brings the jelly to a temperature to kill bacteria and also to help drive out air from the jars.
Here is the recipe for Violet Jelly. This will make it easier to print!!
2 cups violet juice
1/4 cup lemon juice
1 package of powdered pectin
4 cups sugar
Put violet juice, lemon juice, and pectin in a tall pan. Whisk until smooth. Bring to a full rolling boil stirring constantly. Add sugar. Bring back to a boil and boil for 1 minute stirring constantly. Remove from heat and skim off foam. Ladle into jars, adjust lids and process in a water bath for 5 minutes. Yield: 4 8oz jars