Lace Jelly

One of my favorite Summer treats is lace jelly. You may be surprised to know its made with that wild frilly flower you see filling up the fields and roadsides in July and August – Queen Anne’s Lace. You may even more surprised to know its from the carrot family, yet tastes nothing like carrots. I promise you, popping open a jar of gold in the deep dark depths of Winter will be a sweet treat on toast, scones, splashed in tea or even in a nice ham glaze! Here we go… you’ll need:

2 cups fresh Queen Anne’s lace flowers
4 cups water
1/4 cup lemon juice
1 package powdered pectin, yellow box
3-1/2 cups plus 2 tbsp organic cane sugar

Forage yourself some beautiful Queen Anne’s Lace. Clip off the flowering tops and give them a quick rinse. In a saucepan, bring the water to a boil. Remove from the heat. Let it cool for 5 minutes and then add all the flower heads. Submerge well, cover and infuse for 30-45 minutes. Strain and return to your saucepan if you want to make jelly now. If you want to save your infusion for later, you can do that too. Keep refrigerated.

Time to bring your hot water bath to a boil. I also like to start a kettle on the side just to be sure I have enough hot water to cover the jars when its time to process.

Measure out 3 cups of the QAL flower infusion, lemon juice and add a box of pectin. Heat to a steady boil stirring constantly. Then add the sugar, continue stirring, and return to a soft rolling boil for one minute.

Spoon off the frothy foam from the top, ladle into jars leaving 1/4″ head space, wipe rims and finally place lid and ring. Process in a hot water bath for 5 minutes.

Remove from bath and let cool upright on a towel. The hardest part…waiting for that ding-ding-ding! as they seal. Label and date. DONE! I love the half-pint jars for us, but always make an extra little jar or two for gifts. It’s a special thing you can’t just go out and buy from the grocery store…a lovely soft floral-like honey flavor with a splash of citrus. It’s the best!