Wash the petals and pick out any stems that were left.
Let the petals and water sit overnight. Stir every so often.
Strain this mixture through a cheesecloth and press and squeeze out all of the liquid from the petals. Discard the petals. See the pretty color it turns.Add the four cups of sugar and lemon juice to the violet liquid and heat over medium heat.
Stir constantly until...
The mixture starts to come to a rolling boil.
Add the liquid Certo or pectin and cook 4 minutes. Skim the foam off the top so your jelly will be nice and clear.
Fill your canning jars to the top. I could have filled these a little more. Turn the jars upside down on a clean towel to seal and cool the jars. They should set in about 3 hours.