Wild Blossom Jelly

I have violets pictured here, but any edible blossom can be used.  I see many daylilies buds getting ready to open!  This recipe makes about 11- 4 oz. jars:

2 c. packed strong blossoms like dandelion or daylily, stems removed [or 4 cups delicate blossoms]
2 c. boiling water
1/4 c. lemon juice
4 c. sugar
A jar of your homemade pectin [or 1 pouch Certo liquid pectin (3 oz.)]

1) Pour the boiling water over the blossoms and allow them to steep at least 2 hours, or overnight in the refrigerator
2) After steeping, squeeze the water from the blossoms
3) Put a soup spoon in some ice to chill
4) Put the blossom infusion, lemon juice, and sugar in a large pot
5) Bring the mixture back up to a rolling boil, stirring constantly and watching for those sugar bubbles
6) Add the pectin
7) Remove some of the jelly, blow to cool down a bit and place on the iced spoon to test the set
8) When you are happy with the set, remove jelly from the heat and ladle into hot, sterilized jars
9) Cover, and process in a water bath for 10 minutes or keep refrigerated
10) Enjoy!