I have always known that the violet flowers and leaves were edible and had tried
First comes the picking. You are going to need about 1 quart of violet blossoms
without the stems. If you have a yard full of violets like mine you will find this
doesn’t take long.
These you will need to put in a glass bowl and pour boiling water over them to
make an infusion. Leave them like this at room temperature overnight. In the
morning strain these through a fine sieve and measure out two cups of the lavender
Process in a water-bath canner for 15 minutes. This will make approximately 4 half-pints of jelly.