Ingredients
Scale
- Queen Anne's Lace Flowers or other edible flowers
- 2 1/2 cups Boiling water (enough to cover the flowers)
- 1 1/2 cups honey
- Juice of 1 lemon
- 1 package of pectin
- Food coloring (optional)
Instructions
- Fill a glass jar full of clean flower heads. You can use all Queen Anne’s Lace flowers or use a combination of edible flowers such as violet, lilac, roses, carnation, peony or elderberry.
- Once the jar is full, pour boiling water over the flowers making sure to cover all of them.
- Put a non-metallic lid on the jar and sit aside for up to 24 hours. The infusion should be allowed to sit for at least five hours minimum.
- When you are ready to proceed, prepare a strainer lined with cheesecloth.
- Pour the water through the strainer making sure to remove all the flowers from the first jar.
- Squeeze the water out of the flowers in the cheesecloth.
- Then measure the amount of water you have.
- You will need a minimum of 2 ½ cups flower water for one recipe.
- Put the flower water into a stainless steel pan, add the juice of one lemon and one package of pectin.
- Add food coloring if desired.
- Bring this mixture to a boil then add three cups of sugar.
- Stir and continue boiling until the sugar has dissolved.
- If you prefer using honey in place of the sugar, remove the mixture from the heat and add 1 ½ cups honey. Stir just until the honey is dissolved.
- Remove the foam scum that forms on top of the jelly, then pour the jelly into sterilized canning jars. The smaller 4 ounce or half pint jars work well.
- Wipe jar rims, put lids and bands on making sure they are fingertip tight.
- Process for ten minutes in a cold pack canner, remove and tighten lids.
- Set the hot jars on a secure surface. I lay an old towel on top of my table and set the canning jars on it. Remember these jars are hot so use hot pads and jar lifters.
- Tighten the bands as tight as possible.
- Allow the jars to cool overnight. When the jars are completely cool, remove the bands and check the lids to make sure they are sealed.
- To check the lids, simply try to lift them up with your fingers. If they come off, set the food in the refrigerator and eat it within a week. If they do not come off, the cans are sealed. Replace the band and store in a cool, dark place.
- Be sure to label the jars with the name of the food in them and the date.
- Prep Time: 24 1/2 hours
- Cook Time: 30 minutes
- Method: Canning
