Violet-Mint Jelly

This recipe is not original, but I'm not sure of the source. I've had it on a scrap of tattered paper in my recipe binder for several years. I enjoy making it and starting off a new season of fresh foods to preserve! This makes an incredibly nice gift. It's a pretty rosy-violet color, and good with lamb.

Makes about 1 quart.

1/2 cup violet flowers (about 1 oz.)
1 cup packed mint leaves, chopped
2 Tablespoons white wine vinegar
4 cups sugar
1 3-oz. pouch liquid pectin (Certo)

Place flowers and mint with 2 cups of water in a saucepan and bring to boil. Remove from heat. Steep 20 minutes. Strain. To this liquid, add vinegar, and sugar in large saucepan. Boil to a full rolling boil (about 10 minutes). Add pectin. Return to full boil. Boil one minute. Remove from heat. Skim foam. Put in jars.

When picking the violets, you don't need anything more than just the flowers, stems are not necessary.