Queen Anne's Lace Flower Jelly
|Serves:||6 jars aproximately|
|2 c||very firmly packed queen anne's lace flower heads cut from the stems|
|if using roses, use only rose petals and cut off any white tip at end of petal, these can be bitter|
|4 3/4 c||boiling water|
|3 1/2 c||sugar, divided|
|2 pkg||powdered pectin (like surejell)|
|4 1/2 Tbsp||lemon juice|
|1||tiny drop red food color, optional|
This is a very old recipe that makes a pretty, light pink, lemony flavored jelly. You can also substitute rose petals for this jelly.
If you want a bit more color add a tiny amount of red food coloring at the end of the recipe as specified. This is optional.
A neighbor of mine gave me this recipe and told me her mother made it every year.
Our church ladies often sell this jelly at our holiday bazaar and give out a little sample on a bite of pound cake. Everyone who tastes it is amazed at how good it is.
Be sure to cut flower heads so you are getting almost all flowers and no stem. Wash flowers to get our any bugs and dust. Pack flowers tightly to measure.
Strain the infusion through cheese cloth. Measure 4 1/2 cups of the strained infusion into a large kettle.
Stir together 1/4 cup sugar and the pectin and add to infusion. Add remaining sugar. Boil hard for 1 1/2-2 minutes.
Remove from heat and stir in the lemon juice and food coloring, if using. Skim the foam from the top of the jelly with a metal spoon.
Immediately pour into hot, clean jars and cover with lids. Process in boiling water bath for 5 minutes at a full boil.