One of our Farmer's Market customers recently shared a story about a family tradition of making Queen Anne's Lace Jelly. It inspired me to try it myself. I'm really glad I did!
My first task was to delegate the gathering of flowers to my 13-year old son and his friend. I made sure they knew what to get, handed them their bucket and went back to my research. About an hour later they returned with a nice bucket full of lacey flowers, large black ants and little white spiders. Ewww! Oh well, that's all part of the game.
I had enough flowers for several batches of jelly so I will just give you the recipe for one batch here. (You can double this recipe if you like, just make sure you double ALL the ingredients).
At this point you probably want to get your jars sterilized and ready to go.
Prepare the following to have at hand:
4 cups of the strained Queen Anne's Lace Flower infusion
4 cups of sugar
Juice of 1 lemon, or 1/4 cup of bottled lemon juice
(pink lemonade would be great too!)
6 Tbsp. of Classic Pectin (or 1 packet of Sure Jell)
(I would not recommend Certo for this recipe)
Pour the infusion into a medium sized pot and turn it to medium-high heat. Add the lemon juice and the pectin to the pot. Stir the mixture well, and often. Allow the pot to come to a full boil.
Add the sugar and stir constantly until it returns to a boil. Remove from heat.
Pour or ladle the jelly into the jars. Using a metal knife or plastic air remover, remove as many air bubbles as you can. This is a very important step in this jelly. The final product will have lots of tiny bubbles - similar to champagne bubbles. It should not, however, have large air bubbles. Wipe your rims and process in a water bath for 10 minutes.
The final product tastes a little like lemonade with a slight floral aftertaste/aroma. Some people say grapefruit but I don't get that. What a perfect and unique gift!
Rinse the flowers well. Mine were pretty buggy so I soaked them for a little while in the sink. When I picked them out of the water, I trimmed the stems off. You need at least 20 large or 30-40 small to medium flower heads to make 2 packed cups.
Bring to a boil 4 cups of water in a medium to large pot. Add 2 slices of fresh ginger. Add the flowers when the water is at a boil, cover with a lid and remove from heat. Allow the flowers to steep for at least an hour. A longer steeping time will intensify the flavor.
Strain the infusion. Use a couple layers of cheesecloth in a colander to make sure all little pieces of ginger, petal and bugs are strained out. Throw out the strained flower heads. We put ours in the compost pile or give to the chickens.
This is a very simple jam to make using pears and fresh ginger. You can substitute ground ginger, but it just doesn't have the same kick.
8 Cups peeled and chopped pears
3 Tbsp. lemon juice
7 Tbsp. classic pectin or 1 box powdered pectin
3 Tsp. freshly grated or finely chopped ginger
9 Cups sugar
1 Tsp. butter (to reduce foaming)
Put pears, lemon juice, pectin, ginger and butter into large saucepan. Mix well. Bring to boil over medium heat. Once it is boiling add sugar. Bring back to a boil for a minute. Remove from heat. Ladle into clean, sterile jars. Clean rims, put on lids and process in water bath for 10 minutes.
This recipe should make about 10 half pint jars of jam. You can cut this in half if you have a smaller amount of pears.
Our first batch was just a little bit!
With the extra goat milk we have this spring we've been experimenting with goat butter. It's so easy to make and super delicious! I am aware that it's got more calories than cow's milk butter so a little goes a long way ;-)
If you haven't noticed by now, I like easy and quick projects. Just a little ADD I guess. Anyway, this is not hard to do. We gather the goat milk and let it sit in the fridge for a couple days. When I've got about 2 gallons I will take them out and skim off whatever cream has risen to the top with a flat spoon. All the cream will not rise in goat milk so I just take what I can get off the top. A cream separator is just not in my budget right now.
I collect all the cream in my stainless steel mixer bowl and get it to working. I just turn it on and adjust the speed so that it doesn't spray cream all over the place and then go do something else for a while. After about 30-45 minutes the cream will whip up and then flatten out again and then start balling up into butter. The butter will all ball together and be really greasy/creamy. When it is thick enough to all ball together when you move it around, it is done. There will still be lots of what looks like milk in the bowl. This is actually buttermilk and can be saved for cooking or whatever you want to use it for.
After you pour off the buttermilk, you need to rinse the butter with cold water. I do this 2 or 3 times or until the water is clear. Drain off all the water. Now you can add salt if you want. I always prefer salted butter so I use sea salt and just use a couple pinches until it tastes right. Use a little and taste it - don't oversalt!
I sometimes pat the butter into a mold or you can just smoosh it into a jar or whatever. The important part is that now you can refrigerate it and enjoy!
The FFF Garlic Party** is LIVE!
Stop by to share and discover some great recipes featuring garlic. Make sure to check out the co-hosts and enter the rafflecopter for our giveaway - 1/2 pt. Apple Butter,
4 oz. Chevre with Pink Sea Salt &
5 Pepper Blend, 4 Glitter Pins and an Antique Deer Pendant Necklace with Charms. This is a great little basket worth $35. Good luck!!
**Just click on the image or the FFF Garlic Party link in the first line to link to the party.
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See what last week's winners won:
Top 3 voted recipes from last week:
1. Chocolate Covered Cherries from Hun What's for Dinner
2. White Chai Concentrate from This and That
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Recipes receiving the most clicks last week:
1. Chocolate Covered Cherries from Hun What's for Dinner
2. Dilly Casserole Bread from Cozycakes Cottage
3. White Chai Concentrate from This and That
Honey Locust Hills is proud to FINALLY host a Foodie Friends Friday Linky Party! We've been participating and sponsoring for several months but have finally gotten our act together and are hosting. Yay! If you haven't been a part of this before it's a great place to find wonderful new recipes and discover some fabulous blogs and people. If you love food and fun this is definitely for you!
Its time for another Foodie Friends Friday Linky Party! Please share up to 3 recipes with us that you haven't shared yet by linking them to the bottom of this post. I hope you find some great new recipes again this week.
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Beth Wing is a mother to five wonderful children, caretaker to many goats, chickens, dogs, rabbits and one mini horse. An entrepreneur, she appreciates the wonders of homestead living and loves to share these experiences with others.
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