Kathie Carr Recipe

Queen Anne's Lace Flower Jelly

By Kathie Carr kathiecc


Recipe Rating:
Serves:
6 jars aproximately
Prep Time:
Cook Time:

Kathie's Story

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.

Ingredients

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

Directions Step-By-Step

1
Pick flowers in an area tha has NOT been sprayed and is NOT too close to the road so you do not get unwanted chemicals in your jelly.

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.
2
Drain and cover flowers with boiling water. Cover the container. Let stand, covered, at room temperature, for at least 5 hours or overnight. You are making a tea like liquid or infusion.
3
Prepare jars and lids for canning using boiling water to sterilize. Then prepare jars for jelly by setting upright on a clean towel and placing one small fresh flower or a few petals in each jar.

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.

About this Recipe

Course/Dish: Jams & Jellies


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9 Comments

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Barbara Daskal barbsrose
Jun 19, 2013
Rose,

Queen Anne's Lace is a wildflower, many consider a "weed." I've had QAL jelly and it is quite good! There is another wildflower, "Poison Hemlock which looks similar. The roots do look like carrots, or parsnips if you pull one out to see the root. I have so many growing here in North Eastern Pennsylvania. To read more about Queen Anne's Lace which grows throughout the United States, please take a look at the URL.
Enjoy the jelly, and rose jelly would be divine, too!
ces.ncsu.edu/...Daucuca.htm
user
Nov 5, 2012 - Bea L. shared this recipe with discussion group: WILD THANG
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sue shantz suers
Aug 22, 2012
Another name for queen Annes lace is Wild Carrot. If you wonder why, pull one out, but DO NOT eat, I have been told it is poisonous, if not sorry. Please do not start a war over it! lol
user
Kathie Carr kathiecc
Jun 24, 2012
You are welcome! Happy cooking!
user
Rose Mary Mogan cookinginillinois
Jun 23, 2012
That is a good idea Kathie, using rose petals. I did have plenty of roses a few weeks ago, but they will be back, I will see if I can harvest some the next time they bloom, just so I can make your jelly. It really does sound wonderful. Thanks for posting.