Queen Anne’s Lace Jelly with Currants – The bright acidity of currants is a perfect compliment to the delicate floral flavor of Queen Anne’s lace jelly.
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.
Measure 3 cups of the liquid into 4-6 quart pan. Add the lemon juice and pectin.
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.
If you don’t have currants and want to make plain Queen Anne’s lace jam:
Pour jelly into jars leaving 1/4″ head space. Wipe rims and seat two piece lids. Process in hot water bath for 10 minutes in a boiling water bath canner.
If you want to include the currants:
Allow jelly to cool to the point where it begins to set up. (Pour into another container and place into the refrigerator to speed this up.) Once jelly has started to set, pour about a half inch into the bottom of each jar, add a tablespoon of currants, repeat. Give jelly a gentle stir to suspect the currants. Top of jars with jelly, leaving 1/4″ headspace. Wipe rims and seat two piece lids. Process in hot water bath for 10 minutes in a boiling water bath canner.
The addition of the unprocessed currants will cause some weeping in the jam, so skipping the currants is better for long term storage.