| This was a common recipe 100 years ago and the English
still use Elderberry and Queen Anne's Lace flowers to flavor some of
their desserts. Queen Anne's Lace has other names, including Lady's
Needlework, Devil's Oatmeal and the charming Irish name of Gypsy's
Umbrella.
QUEEN ANNE'S LACE JELLY
4 cups water 18 large Queen Anne's Lace flower heads 1/4 cup fresh lemon juice 1 pkg. powdered pectin 3 1/2 cups + 2 TBSP. sugar Red food coloring
Bring the water to a boil and remove from heat. Add the flower
heads, pushing them down into the water; cover and steep for 30
minutes. Remove the lid and let the mixture cool slightly, about 15
minutes. Strain the liquid through a dampened cheesecloth,
discarding the flower heads.
Measure out 3 cups of the liquid into a 4-to 6-quart pan. Add the lemon juice and the pectin and bring to a rolling boil, stirring constantly. (It is VERY important to keep stirring.) Add the sugar, stirring constantly, and cook until the mixture returns to a rolling boil. Boil 1 minute longer. Remove from the heat. Add enough food coloring, if using, to tint the jelly pink, then skim off any foam. Pour into sterilized jars,leaving 1/4 inch space at the top. With a damp cloth, remove any spills from the rims and threads of the jars. Process in hot water bath for 5 minutes, counting the time after the water has returned to a rolling boil. Remove to a towel lines rack. Store in a cool place. * I sealed my jelly with paraffin instead of using the hot water bath and it kept just as well. Also, be prepared for the smell of boiling grass, as this is what it smells like when you are making this jelly.
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