Prep Time: 10 minutes

Cook Time: 1 hour

Yield: 30 servings

A summertime jelly that has an exquisite taste.

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Ingredients

>> 2 cups fresh Queen Anne’s lace flowers
>> 1 1/2 cups dry white wine (see note below)
>> 1 cup water
>> 1 cup white wine vinegar
>> 1 package powdered pectin
>> 5 1/4 cups sugar

Instructions

In a large saucepan combine chopped flowers, wine, water and vinegar. Bring to a boil over medium heat. Remove from heat, cover and let sit 15 minutes. Stir well, and press flowers to help extract flavor.

Using cheesecloth, make a bag and transfer herbs into this bag. Suspend the bag over a deep bowl and let drip for a half hour.

Have your canning jars and lids sterilized. Leave jars in the oven a 170 degrees F until ready to use.

Once dripped, give it a light squeeze. If you fall slightly short of having 3 1/4 liquid, add water.

Have your water bath canner heating up.

Transfer the floral liquid into a deep saucepan, whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Once it is boiling, add sugar and bring to a full rolling boil, stir frequently. Boil hard for one minute continuing to stir. Remove from heat, then remove foam.

Remove jars from oven and fill with the hot jelly leaving 1/4 inch headspace. Wipe rims dry, put on lid and rims. Be sure to tighten rims.

Place jars in canner making sure they are covered with minimum one inch of water. Bring to a boil and process 10 minutes if at altitude 1,000 feet or less. If you reside at a higher altitude, please go to this link to see what adjustment you need to make.

Remove canner lid and wait 5 minutes before removing jars. Place jars on a towel covered cutting board. Let sit minimum 12 hours before moving them.

Note:

If you do not have dry white wine, use apple juice.

Wild Edibles in Recipe: Queen Anne's Lace

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Jams, Jellies and Syrups