A field of wild violets in the yard of Anna Bentley Hay inspired her not only to take this spectacular photo, but also make a batch of Violet Jelly.
"It only took us about 30 minutes to pick about 8 cups and we barely picked what we have in the field," Anna said.
Anna got the recipe from a recent post on AdirondackAlmananc.com. She hopes to open the family’s roadside stand with veggies grown in their garden this year, so you might see a few jars of the violet jam for sale
If you are gonna try your hand at making jelly, be sure to pick fully opened flowers, not partially opened buds, and you’ll get a better colored jam with more intense flavor.