Dandelion jelly

Yields 8 half-pint size jarsIngredients:

4 cups of dandelion petals
4 cups of water
2 packages liquid pectin
7 cups of sugar
1/4 cup lemon juice

Directions: In a pot, add four cups of dandelion petals, removing as much of the green from the flowers as possible. Add water, and bring to a boil. Remove from heat, and steep for 20-30 minutes. Using cheesecloth, separate petals, and lightly squeeze to remove all liquid. Do not squeeze too much, as it will make the jelly cloudy. Measure out the liquid, adding water if necessary to get four cups. Add liquid to clean pot, with sugar & lemon juice. Bring to a rolling boil, making sure all sugar is dissolved then add in pectin. Bring back to a rolling boil for one minute, then remove from heat. Ladle into sterilized jars, screw-on lids then add to the water bath for 3 minutes. Let stand overnight.

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