Monday, August 06, 2007
I was driving through the countryside Friday and saw many flowers that have, for whatever reason, remind be of the coming of fall. It appears from some of the flowers and trees we might have an early autumn. At any hoot, here is a flower I have always enjoyed. Did you know? Queen Anne's Lace is a member of the Parsley family~~~ There are several anecdotes as to why the Carrot Flower is named the Queen Anne’s Lace. http://lace.lacefairy.com/Fun/QueenAnnsLace.html The central flower of the carrot's umbel is reddish-purple. A fascinating site with loads of information and this recipe. http://www.carrotmuseum.co.uk/queen.html Queen Anne's Lace Jelly 18 large Queen Anne's lace heads 4 Cups water 1/4 Cup lemon juice (fresh or bottled) 1 Package powdered pectin 3 1/2 Cups + 2 Tbsp. sugar Bring water to boil. Remove from heat. Add flower heads (push them down into the water). Cover and steep 30 mins. Strain. Measure 3 Cups liquid into 4-6 quart pan. Add lemon juice and pectin. Bring to a rolling boil stirring constantly. Add sugar and stir constantly. Cook and stir until mixture comes to a rolling boil. Boil one minute longer, then remove from heat. Add color (pink) if desired. Skim. Pour into jars leaving 1/4" head space. Process in hot water bath for 5 mins. Makes about 6 jars.