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Queen Anne's Lace Jelly

Delicate wild blooms steeped in summer sunlight. With flavor as ethereal as its lace—hints of honey, whisper of orchard fruit.Handcrafted with reverence for plant magic and meadow memory.
Prep Time 2 days
Cook Time 1 hour
10 minutes
Serving Size 4 half pints

Equipment

  • 1 jar with lid for infusing
  • 1 strainer
  • 1 jelly pot
  • 1 large spoon
  • 4 half-pint jars with lids
  • 1 hot water bath canner

Ingredients

  • 20–30 umbels of Queen Anne’s Lace (flowers only)
  • 3 cup boiling water
  • 2 Tablespoon lemon juice
  • 3 Tablespoon Pectin or 1 box
  • 1 tsp more pectin
  • 2 1/4 cup sugar

Instructions

  • Infuse: Pour boiling water over flowers, cover, and steep overnight.
  • Add: pectin & lemon juice, bring to a hard boil.
  • Add sugar, boil for 1 minute.
  • Skim foam, pour into sterilized jars.
  • Process in a boiling water bath for 5–10 minutes.

Notes

Note: Avoid including stems—they can alter flavor and color.
Identification & Safety
Before harvesting, accurate identification is crucial. Queen Anne’s Lace has toxic look-alikes, such as poison hemlock and water hemlock.
Feature
 Queen Anne’s Lace
 Poison Hemlock
Stem
 Hairy
 Smooth with purple blotches
Scent
 Carrot-like
 Musty, unpleasant
Flower
 Flat umbel with a possible purple dot
 Umbel, no central dot
Leaves
 Fern-like, carrot-scented
 More finely divided, no carrot scent
Tip: “The Queen has hairy legs” is a popular mnemonic for safe ID.
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