Dandelion Jelly

Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly. 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 wilt. Snip off the stem and green collar under each blossom, so that only the petals are left. In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or a little longer, until the water takes on their color. Cool and strain, pressing against the petals with your fingers to extract all of the dandelion juice. Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit pectin. Stir to combine. 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. Pour into hot sterilized jelly jars and seal. Process for five minutes in a boiling water bath. Yield: Five 1/2 pint jars.


	\| home \| back to Bread Spreads \| Dandelion Jelly 1 qt dandelion blossoms 2 qt water 2 tbs fresh lemon juice 1 3/4 oz powdered fruit pectin 5 1/2 c sugar Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly. 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 wilt. Snip off the stem and green collar under each blossom, so that only the petals are left. In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or a little longer, until the water takes on their color. Cool and strain, pressing against the petals with your fingers to extract all of the dandelion juice. Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit pectin. Stir to combine. 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. Pour into hot sterilized jelly jars and seal. Process for five minutes in a boiling water bath. Yield: Five 1/2 pint jars.