Queen Anne's Lace Flower 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.
2 cvery 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 cboiling water
3 1/2 csugar, divided
2 pkgpowdered pectin (like surejell)
4 1/2 Tbsplemon juice
1tiny drop red food color, optional
How to Make Queen Anne's Lace Flower Jelly
- 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.
- 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.