Bring the peaches, lemon juice and 1 cup sugar to a boil over medium high heat.
Steep the violets in the boiling water for 20 minutes. Strain.
Pour the violet water over the peaches.
Once the fruit has broken down, lower the heat to low or medium low.
Simmer for 30 minutes.
Remove fruit mixture from heat.
Blend with and immersion blender (or in batches in a blender) until smooth. Return to pot.
In a separate bowl, combine pectin and remaining 1 cup of sugar.
Add to peach mixture. Simmer for another 20 minutes or until at a nice, jammy texture.
Plate test jam before completing.
Skim any foam.
Ladle jam into prepared canning jars, leaving ¼” headspace.
Remove any bubbles. Wipe rims and seal to fingertight.
Process in a water bath canner for 10 minutes.
Yeilds approx. 5 pints.