>> 2 cups fresh Queen Anne’s lace flowers
>> 4 cups water
>> 1/4 cup lemon juice
>> 1 package powdered pectin
>> 3 1/2 cups plus 2 tbsp. organic cane sugar
Bring water to boil. Remove from heat and let cool 5 minutes. Add flower heads and push them down into the water until fully covered. Cover and steep one half hour. Strain.
Measure 3 cups of the liquid into a pot. Add lemon juice and pectin. Stirring constantly, bring to a rolling boil.Add sugar and stir constantly. Cook and stir until mixture comes to a rolling boil then boil one minute longer. Remove from heat.Skim.
Pour into steralized jars leaving 1/4” head space. Process in a hot water bath for 5 mins.
Wild Edibles in Recipe: Queen Anne's Lace
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Edible Trees and Shrubs in Recipe:
Recipe Category: Jams, Jellies and Syrups
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