Queen Anne's lace jelly
Compliments guaranteed when you give this jelly as a present or serve it at picnics. The flavor is very delicate and flowery with a light pink/orange color when using only about 25 flower heads. A colander packed with flower heads will give you a deeper orange and more fruit flavored jelly.
You can also make this jelly with dried flowers. The flavor will be the same but the color will be more brownish.
You can also make this jelly with dried flowers. The flavor will be the same but the color will be more brownish.
Ingredients:
-A bowl or colander full of Queen Anne's Lace flower heads -4 cups water -1/4 cup lemon juice (fresh or from a squeeze bottle) -1 package Surejell pectin -3 1/2 cups and 2 tablespoons sugar Directions: 1. Bring water to a boil and remove from heat. Add the flower heads and make sure they're covered with water. 2. Cover and steep for 1 hour. 3. Strain. 4. Measure 3 cups of liquid into a medium sized pan. 5. Add the lemon juice and pectin. 6. Bring to a rolling boil while stirring constantly. 7. Add sugar and keep stirring constantly until the mixture comes to a rolling boil. 8. Boil for one more minute and remove from heat. 9. Skim. 10. Pour into sterilized jars leaving 1/4" head space and process in hot water bath for 5 minutes. Makes 6 jars and many smiling faces. |
Our latest batch of Queen Anne's Lace jelly, made with a LOT more flowerheads. We did not use any food coloring.
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