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

Queen Ann's Lace

Queen Ann's Lace our first wild plant we studied.

The scientific name is Daucus carota

also known as the wild carrot.

this is a common wild plant found in the US.

and it has a deadly look a like, the poison hemlock.

When identifying the Queen Ann all ways check

for white lacy flower clusters in an umbrella shape form, HAIRY stems,

all parts of the plant (flower, leaves, and roots) smell

like carrot. The root is solid NOT hollow.here is a picture of an old flower that 'bird-caged' into

seed clusters.

there are many ways to eat Queen Ann Lace we chose

to batter-fry it. It tasted like funnel cake, quite good.

We sprinkled a little powdered sugar on it

and ate it. Yummy! We tried it without cooking it

and well, I guess you just have to have a

taste for it. The leave however did taste

like parsley...which if you like parsley was good!

Here's a short video with some wonderful shots of Queen Ann's Lace