Dandelion Jelly
Recipe
- Title:
- Dandelion Jelly
- Categories:
- Toppings, Preserve
- Yield:
- 6 servings
Ingredients
- 1 qt Dandelion blossoms
- 1 3/4 oz Powdered fruit pectin
- 2 qt Water
- 5 1/2 c Sugar
- 2 tb Fresh lemon juice
Directions
- Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly.
- This is going to require a lot of dandelion blossoms! Rinse quickly in cold water to remove any insects/dirt on the petals.
- Don't leave the blossoms in the water for very long though, as they will be a little the worse for wear.
Directions
- Next, pull up a chair somewhere comfortable, as this part is going to take awhile...Snip off the stem and green collar under each blossom, so that only the petals are left.
- This takes about four hours!
Directions
- In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or a little longer, until the water takes on their color.
- (I boiled the petals for 4 minutes until I liked the color better.)
Directions
- Cool and strain, pressing against the petals with your fingers to extract all of the dandelion juice.
- (Or you can cheat and line a sieve with moistened cheesecloth and strain it that way.)
Directions
- Measure out 3 cups of dandelion liquid.
- Add the lemon juice and fruit pectin.
- Stir to combine.
Directions
- Bring to a boil, using a large kettle.
- Add the sugar, stirring to mix well.
- Continue stirring and boil the mixture for 2 and 1/2 minutes.
Directions
- Pour into hot sterilized jelly jars and seal.
- Process for five minutes in a boiling water bath.
Directions
- Yield: Five 1/2 pint jars.
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