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Full Online Book HomeLearning KitchenPreserving - Queen Anne's Lace
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Preserving - Queen Anne's Lace Post by :hblawhorn Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3498

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Preserving - Queen Anne's Lace

Queen Anne's Lace Jelly

15 large flower heads
3 1/2 cups of boiling water


Place flower heads in boiling water, remove from heat, and allow to steep for fifteen minutes.

This yields 3 cups of infusion.

3 cups of infusion
3 3/4 cups of sugar
1 box of powdered pectin
1 tablespoon lemon juice


Add pectin to infusion and bring to a boil over high heat, stirring constantly. Add sugar, all at once, and lemon juice, stirring over high heat. Bring to a full rolling boil for one minute, stirring constantly.

Remove from heat, skim off foam, and pour jelly into sterile jars.

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