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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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Preserving - Jelly -  Rasberry Beet Jelly Preserving - Jelly - Rasberry Beet Jelly

Preserving - Jelly -  Rasberry Beet Jelly
6 cups beet juice 2 boxes of Sure Jell 1/2 cup lemon juice 7 cups sugar 2--6oz packages of raspberry Jello Bring first 3 ingredients to a boil. Remove from heat, stir in sugar and jello return to heat and bring to a full rolling boil. Boil 6 minutes. Skim of foam. Pour into sterilized jars. And seal.

Preserving - Pepper Jelly Preserving - Pepper Jelly

Preserving - Pepper Jelly
2 green pepper 1/3 cup canned jalapeno peppers 1 1/2 cups cider vinegar 6 cups sugar 6 ounces liquid pectin 3 drops green food coloring Seed and chop 2 meduim green peppers. Place in a food processor with jalapeno peppers. Puree. Pour into a kettle and add sugar and vinegar. Bring to a full rolling boil. Remove pan from heat and let stand 5 minutes. Skim off foam. Add pectin and food coloring. Ladle into hot sterlized jars leaving 1/2" head space. Water bath 10 minutes.