Last night I was cruising through the posts on my FB page and stumbled onto a beautiful picture of a familiar recipe from last year. It’s sunshine color was either a hint of a lemon jelly or one of the craziest recipes; Dandelion Jelly.
Patti had done the recipe the day before and took an amazing photograph of the end result. It’s a fairly simple recipe using the dandelion flowers seeped in boiling water.
Dandelion Jelly
I have seen this recipe go by on my site for the last several season, but I thought it would be a great time to add it to the page.
Ingredients
- 2 cups dandelion petals **
- 2 cups water
- 4 cups sugar
- 1/4 cup lemon juice
- 4 1/2 oz liquid pectin (1 ½ of the 3oz packets)
Instructions
- ** BIGNOTE: Do NOT use any dandelions that have been sprayed with fertilizers orpesticides!
Preparation:
- Gather dandelions, bring inside and clip thepetals only(Use scissors squeeze at the base of the flower head on the green part and just cut the petals rightoff). You will need about 4 cups of whole flowers to make 2 cups ofpetals, the bigger the flower the better the petals.
Cooking:
- Bring 2 cups water to boil and add dandelions. You can wait 30 minutes or I usually wait until it hits room temperature and I putin the fridge overnight. Following Day! Get your jars and lids ready.
Preparation:
- Strain dandelionliquid (I put a coffee filter in a strainer over the pan for a cleaner strain)right into a pot. (minimum 2 quart pan)
Cooking:
- As you start towarm up your liquid, slowly add the lemon juice and sugar. Bring to a boil so that you can not stir it down.
- Add the pectin and remove from heat. (Also,you can add about 20 drops of food coloring (yellow or green), if you want tomake the color prettier.)
Processing:
- Pour into hot sterilizedjars filling to 1/4" headspace.
- Wipe rims and add hot lids/rings. Process in hot water bath for 10 minutes. Remove and let cool on a towel overnight. Remove rings for storage.
Notes
Makes five half-pint jars.
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