Queen Anne's Lace Jelly

Queen Anne's Lace Flowers
What’s Cooking?
Adapted from the Adams County Herb Guild

At last! A new/old recipe for an invasive wildflower! August is a great time to harvest some flowers to make this fragrant jelly. Get your flowers now before they've all gone to seed.

7 cups water

30 large Queen Anne’s Lace flower heads

3 tablespoons lemon juice (or juice of one lemon)

2 packages powdered pectin

7 cups sugar

  1. Gather and wash your flowers.
  2. Bring water to a boil then remove from heat and add flowers. Cover and let steep about 10 minutes.
  3. Strain the mixture through two layers of cheesecloth and measure your resulting tea.
  4. Return six cups of tea to the pot, stir in pectin and bring back to a hard boil, stirring often.
  5. Add lemon juice and pour in the sugar all at once.  Stir vigorously to mix ingredients thoroughly.
  6. When mixture returns to a rolling boil, set a timer for 1 minute.
  7. After 1 minute, check to see that it has gelled.
  8. If so, remove from heat and skim.
  9. Pour into sterilized jars and process in a water bath for 5-8 minutes depending on the size of the jar.

Makes about ten 8 ounce jelly jars.


Photo by S. Kelly Kearns