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Queen Anne’s Lace Jelly Recipe

This Queen Anne’s lace jelly recipe is a great way to use edible flowers to make something delicious to eat on toast or use in recipes.

Ingredients

Scale
  • Queen Anne’s Lace Flowers or other edible flowers
  • 2 1/2 cups Boiling water (affiliate link) (enough to cover the flowers)
  • 1 1/2 cups honey (affiliate link)
  • Juice of 1 lemon
  • 1 package of pectin
  • Food coloring (optional)

 

Instructions

  1. 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.
  2. Once the jar is full, pour boiling water (affiliate link) over the flowers making sure to cover all of them.
  3. 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.
  4. When you are ready to proceed, prepare a strainer lined with cheesecloth.
  5. Pour the water (affiliate link) through the strainer making sure to remove all the flowers from the first jar.
  6. Squeeze the water (affiliate link) out of the flowers in the cheesecloth.
  7. Then measure the amount of water (affiliate link) you have.
  8. You will need a minimum of 2 ½ cups flower water (affiliate link) for one recipe.
  9. Put the flower water (affiliate link) into a stainless steel pan, add the juice of one lemon and one package of pectin.
  10. Add food coloring if desired.
  11. Bring this mixture to a boil then add three cups of sugar.
  12. Stir and continue boiling until the sugar has dissolved.
  13. If you prefer using honey (affiliate link) in place of the sugar, remove the mixture from the heat and add 1 ½ cups honey (affiliate link). Stir just until the honey (affiliate link) is dissolved.
  14. Remove the foam scum that forms on top of the jelly, then pour the jelly into sterilized canning jars (affiliate link). The smaller 4 ounce or half pint jars work well.
  15. Wipe jar rims, put lids and bands on making sure they are fingertip tight.
  16. Process for ten minutes in a cold pack canner (affiliate link), remove and tighten lids.
  17. Set the hot jars on a secure surface. I lay an old towel on top of my table and set the canning jars (affiliate link) on it. Remember these jars are hot so use hot pads and jar lifters.
  18. Tighten the bands as tight as possible.
  19. 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.
  20. 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.
  21. Be sure to label the jars with the name of the food in them and the date.

Equipment

Keywords: how to can, jam or jelly or preserves, jam or jelly preserves, recipe

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