Rinse blossoms under running water; drain. Place blossoms in a glass bowl and cover with boiling water. Place a cloth over the bowl and allow to steep for 2 hours, stirring occasionally. The liquid will turn a beautiful purple color.
Strain liquid into a large glass measuring cup, pressing the blossoms as you strain to extract as much liquid as possible. Add water as needed to make 3 1/2 cups liquid total.
In a large glass bowl, mix the violet water, lemon juice, pectin and sugar. (Watch how the lemon juice changes the color of the liquid to a brighter pink!)
Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute. Quickly remove from heat.
Ladle hot liquid into clean, sterilized jars (either 6 half-pints or 3 pint jars), leaving 1/4″ headspace. Wipe the rims of the jars with a clean cloth to remove any droplets, then screw down the two piece lids. Process for 5 minutes in a water bath canner.
Remove the jars from the canner and allow to cool at room temperature for 24 hours before testing the seals.