As an herbalist, I need to share that the sweet violet (Viola odorata) has a host of medicinal properties, the most common of which might be to ease respiratory afflictions. For a summary of traditional and modern uses of violet teas and topical applications, visit Ask The Herbalists for my latest post. For a more in-depth look at Viola odorata, check out my monograph which was published in the Journal of the American Herbalists' Guild (scroll down to the SILVER JUBILEE ANNIVERSARY SPECIAL issue).
4 C violet infusion
1/2 C lemon juice (preferably bottled because the acidity will be standardized)
2 C sugar
4 tsp of Pomona pectin (an amazing low-sugar pectin)
4 tsp of calcium water (calcium comes with the Pomona pectin)
Mix sugar and pectin powder in a bowl and set aside. In a large saucepan, bring the violet infusion, lemon juice, and calcium water to a boil. Slowly add sugar and bring back to a boil, stirring vigorously with a wire whisk for 1-2 minutes to dissolve sugar/pectin. Remove from heat. Process sterilized, filled jars for 20 minutes. Makes about 4-5 cups.
From here consult your favorite canning instructions for sterilizing jars and processing. Ball canning has some nice introductory information online, and Pomona pectin (which is all I use due to the low sugar ability) also has specific instructions and tips for using their product.