Post by braided-rug on Aug 26, 2006 11:06:31 GMT 10
Amazing isn't it?
www.wildcarrot.net/recipes.html
"Queen Anne's Lace Jelly
Be sure to sterilize jars and lids in hot water before starting this recipe. Use a large kettle with a canning rack inside for the hot-water bath. The rack holds the jars safely during the canning process.
2 tightly packed cups fresh Queen Anne's Lace flowers, preferably just picked
5 cups water
4 3/4 cups sugar, divided use
1 package pectin
5 tablespoons lemon juice
1. Rinse the flowers and check for bugs. Dump the flowers into a large saucepan. Add the water, and bring to a boil.
2. Once boiling, turn off the heat, cover the pot, and let the flowers steep for 1/2 hour. Then strain, discarding the flowers and saving the liquid. Measure 41/2 cups liquid and discard the rest.
3. Return the 4 1/2 cups liquid to the saucepan. Add 1/4 cup of the sugar and all the pectin. Bring the mixture to a boil. Add remaining 4 1/2 cups of sugar, stir constantly, and keep at a rolling boil for one full minute.
4. Remove from heat. Add 5 tablespoons of fresh lemon juice. Skim off any foam that appears on top.
5. Pour into clean jelly jars, add seals and rings. Process in a hot water bath for 10 minutes.
Makes about 6 cups of jelly."
From: www.journalnow.com/servlet/Satellite?pagename=WSJ%2FHTMLPage%2FWSJ_HTMLPage&c=HTMLPage&cid=1031775735037
www.wildcarrot.net/recipes.html
"Queen Anne's Lace Jelly
Be sure to sterilize jars and lids in hot water before starting this recipe. Use a large kettle with a canning rack inside for the hot-water bath. The rack holds the jars safely during the canning process.
2 tightly packed cups fresh Queen Anne's Lace flowers, preferably just picked
5 cups water
4 3/4 cups sugar, divided use
1 package pectin
5 tablespoons lemon juice
1. Rinse the flowers and check for bugs. Dump the flowers into a large saucepan. Add the water, and bring to a boil.
2. Once boiling, turn off the heat, cover the pot, and let the flowers steep for 1/2 hour. Then strain, discarding the flowers and saving the liquid. Measure 41/2 cups liquid and discard the rest.
3. Return the 4 1/2 cups liquid to the saucepan. Add 1/4 cup of the sugar and all the pectin. Bring the mixture to a boil. Add remaining 4 1/2 cups of sugar, stir constantly, and keep at a rolling boil for one full minute.
4. Remove from heat. Add 5 tablespoons of fresh lemon juice. Skim off any foam that appears on top.
5. Pour into clean jelly jars, add seals and rings. Process in a hot water bath for 10 minutes.
Makes about 6 cups of jelly."
From: www.journalnow.com/servlet/Satellite?pagename=WSJ%2FHTMLPage%2FWSJ_HTMLPage&c=HTMLPage&cid=1031775735037