Queen Ann's Lace Jelly

18 large Queen Anne's lace heads

4 Cups water

1/4 Cup lemon juice (fresh or bottled)

1 Package powdered pectin

3 1/2 Cups + 2 Tbsp. sugar

Bring water to boil. Remove from heat.

Add flower heads (push them down into the water).

Cover and steep 30 mins. Strain.
Measure 3 Cups liquid into 4-6 quart pan.

Add lemon juice and pectin.

Bring to a rolling boil stirring constantly.

Add sugar and stir constantly.

Cook and stir until mixture comes to a rolling boil.

Boil one minute longer, then remove from heat.
Add color (pink) if desired. Skim.

Pour into jars leaving 1/4" head space.

Process in hot water bath for 5 mins.

Makes about 6 jars.

Recipe from :

World Carrot Museum