250 grams violet petals (buy them in the store for edible flowers)
750 grams sugar
2,1 cups water
1 teaspoon lemon juice
Chop up violet petals with a sharp knife.
Pour sugar into water to boil. Add violet petals in boiling sugar and lemon juice, to keep beautiful violet color. Stir it all the time and cook it for about 20 minutes on the low heat or cook until thick.
Pour your violet preserves in warm, clean and sterilize jars and seal them.