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Asparagus/sausage breakfast bake ~ Wild Violet Jelly

 

Wednesday's sunrise started out pretty nice, although they said clouds would move in.  I was slow to start the day, but put on some dance music and got to work.


Breakfast ended up a sage sausage/asparagus bake with some home grown basil, garlic, and kale.  I added a bit of freshly grated parmesan cheese too.


I canned  jars of wild violet jelly.  I am so glad I picked the violets when I did.  Snow showers are expected today.  Wild violets are medicinal as well as making a delicious jelly.  I have a yard full of the white/purple ones too, but haven't picked any.

Wild violet jelly is a very fun process.

Violets are picked and steeped.  The color turns to a beautiful blue color.  Once the liquid is strained, and lemon juice added, it turns into a beautiful pink.  It smells wonderful and tastes even better.  A once a year jelly.








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Comments

linnellnickerson@gmail.com said…
Breakfast looks yummy !! I never have made the violet jelly. I've made most of the other jellies, but not that one. Your a busy bee !! take care and stay safe !!
April 15, 2021 at 3:35 PM
Debi said…
What a pretty color that jelly is!
April 15, 2021 at 4:58 PM
Jackie said…
Your jelly looks wonderful.

God bless.
April 15, 2021 at 9:47 PM
Pioneer Woman at Heart said…
Thank you R's Rue, Debi and Jackie
April 16, 2021 at 6:12 AM
Pioneer Woman at Heart said…
linnellnickerson, the jelly has a wonderful flavor. I am lucky to have wild violets here on the property.
April 16, 2021 at 6:13 AM
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