Monday, October 12, 2009
Queen Anne's Lace Jelly Recipe
Queen Anne's Lace Jelly *
18 large Queen Anne's lace heads
4 Cups water
1/4 Cup lemon juice (fresh or bottled)
1 Package powdered pectin
3 1/2 Cups + 2 Tbsp. sugar
Bring water to boil. Remove from heat. Add flower heads (push them down
into the water). Cover and steep 30 mins. Strain.
Measure 3 Cups liquid into 4-6 quart pan. Add lemon juice and pectin.
Bring to a rolling boil stirring constantly. Add sugar and stir
constantly. Cook and stir until mixture comes to a rolling boil. Boil one
minute longer, then remove from heat.
Add color (pink) if desired. Skim. Pour into jars leaving 1/4" head
space. Process in hot water bath for 5 mins.
Makes about 6 jars.