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 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
- tiny drop red food color, optional
How to Make Queen Anne's Lace Flower Jelly
- 2Drain 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.
- 3Prepare 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.