[SeeAPenny]

Yep, exactly. The little wild purple violets that grow everywhere. You just use the whole head (removing as much as the green stem as you can without going nuts about it). It's a very delicate flavor . Actually, it's mostly a sweet flavor, from the sugar-- oh, but the color! The color is really amazing -- such a deep, deep purple. When you hold a jar up to the sunlight, it looks like beautiful stained glass. No doubt there are all kind of anti-oxidents in there with such deep, rich color. Anyway, I make violet jelly (and dandelion jelly -- yes, made with dandelion blossoms) every spring with my children from the blossoms in our yard, just because....