I found this recipe by purchasing a discarded library book at a library book sale. You never know what you'll find at one.
And a note: I do not go looking for recipes like this one, they seem to find me. And I really enjoy making them, and trying them. I've been making this one for four years now.
Before the recent road trip, I saw my goat pasture was full of Queen Anne's Lace. I told myself, that if it was still there when I returned, I'd make more jelly. Last year I skipped making it, due to our full pantry.
I checked my pantry, and headed out for 18 large flowers heads. It's much easier to make than dandelion, and in my opinion, has more flavor.
Oh my gosh! The entire goat pasture is nothing but red clover and Queen Anne's Lace.
If I had a licensed kitchen and whatever else is required, I'd be selling a "boat load" of specialty jellies this year.
While that cools, I get my jars sterilized, measure the organic lemon juice, get out remaining supplies and measure the sugar. I don't always use organic sugar. It's costly here, and I don't have access to it all the time either. I love the re-useable covers I have. I believe that they originally came from my Uncle. I use them all the time.
Uncover the flower heads and water, and cool 15 more minutes, then strain. I use two layers of paper towels to catch any critters I may have missed in the rinse.
Once the pectin, organic lemon juice and sugar is added, it has a pale yellow color. I am re-posting the recipe today.