I found this recipe in the premier issue of Taste of Home. When I saw all the violets this spring, I just had to try it. It's heavenly! Absolutely delicious, and really easy to make. One hint, though- use mostly purple violets. Here in IL we have some that are white with purple veins. They're quite pretty, but they produce a green jelly. (You could just dye it like I did when I saw the color.) But with the violet violets, that won't be necessary. It turns a beautiful shade of fuchsia.