August 5, 2010

Heirloom Recipe for Queen Anne's Lace Jelly

Heirloom recipes are based on traditional cooking which show our Mothers', Grandmothers' or Great Great Grandmothers' creativity and their subtle sense of art and science. Nothing went to waste in the garden!
We include Queen Anne's Lace Jelly on our
'High Tea' menu with scones and brandy butter.

INGREDIENTS:(makes 4 - 8 ounce jars)
18 large flower heads
4 cups water

1/4 cup lemon juice
1 box pectin

3-1/2 cups + 2 teaspoon sugar

Make 'juice' by bringing the 4 cups of water to a boil.  Add flower heads. Cover pot and let steep for 12 minutes or so. 


Strain to get rid of any little stray bits of flower.  You want a fairly clean juice.
Juice can be stored in the refrigerator until you are ready to complete the canning process.

In a large pot on high heat, stir together 3 cups of the flower juice, the lemon juice and the pectin. Stirring constantly, bring mixture to a full rolling boil.  Then add the sugar all at one time.  Stir constantly and return to a full rolling boil -- then time for 1 minute at a full boil.
Remove from heat.  You will notice that the jelly mixture has lightened in color as compared to the pre-cooked juice.  This is due to the lemon juice reacting with the other ingredients. 

Let mixture settle. Skim anything that rises to the top.
Prepare canning jars according to jar manufacturer's instructions.  I make sure that my jars and lids have been pre-heated in a hot water bath (not boiling).  Ladle into jars and seal.

Wishing you good digestion!
Chef Alan

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