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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Queen Anne's Lace Jelly Recipe

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This recipe for Queen Anne's Lace Jelly is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
25 queen anne's lace umbels (whole flowering heads), snipped into pieces
5 cups boiling water
3 ½ cups sigar
1 pkg Sure-Jell low-sugar pectin
4 ½ tbsp lemon juice or juice from one lemon
Directions:
Directions:
Put flowers in a large bowl and cover with boiling water. Cover bowl and let sit till room temperature. Strain.

Pour 4 ½ cups of the infusion into a large pot. In a small bowl, mix together the pectin and ¼ cup of sugar. Whisk the pectin mixture into the infusion and bring to a boil. Stir in remaining sugar and boil for 1 minute.

Remove from heat and stir in lemon juice. Skim off the foam and pour into hard leaving ¼ inch head space, screw on lids. Process in hot water bath for 5 minutes.

 

 

 

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