Queen Anne's Lace Jelly with Currants

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Queen Anne's Lace Jelly with Currants

20 large, fresh Queen Anne's lace heads
4 cups water
1/4 cup lemon juice – fresh is great if you have it
1 package powdered pectin, such as Sure-Jell
3 1/2 cups granulated cane sugar

  1. Bring water to boil. Remove from heat. Add flower heads and push them down into the water. Cover and steep 30 mins. Strain through cheese cloth or flour sack towel.
  2. Measure 3 cups of the liquid into 4-6 quart pan. Add the lemon juice and pectin.
  3. Bring mixture to a rolling boil, stirring constantly. Add sugar. Cook and stir until mixture comes to a rolling boil. Maintain boil for one minute, and then remove from heat. Skim foam, if desired.
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For Full Instruction: commonsensehome.com

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