If you're water bath canning, start heating the water in your canner.
Heat your jars by keeping them in the water bath canner, a pot of boiling water, or your dishwasher set to sanitize cycle. (You want them hot when pouring in hot jelly, or they could crack.)
Add the lemon juice to the tea. (Enjoy watching the moment the color changes in front of your eyes!)
Add the tea and lemon juice to the heavy stockpot.
Measure 2 1/2 cups of sugar into a bowl.
Scoop out 1/4 cup of that sugar and place it into a new bowl.
Add the pack of pectin to the smaller bowl of sugar (containing 1/4 cup) and stir well.
Add this to the violet & lemon juice mixture in your pot, and mix. Set it all on a burner turned to high heat.
Stir constantly until the mixture reaches a full rolling boil.
Add the remaining sugar and return it to a full rolling boil, stirring constantly.
Boil for one minute, still stirring constantly. The jelly will boil up significantly at this point.
After one minute, remove the pot from the heat.
Working quickly but carefully, remove the hot jars onto a towel, and ladle or pour the hot jelly mixture into them.
If you plan to water bath can your jelly, leave a 1/4 inch headspace at the top of each jar.
Wipe the rims with a damp paper towel. This removes sticky reside that might keep the jar from sealing well.
Cover each jar with a lid and screw the ring on firmly.
Once cool, store in the fridge for up to 3 weeks OR for longer storage of 1 year, water bath can your jelly.