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Dandelion Jelly




Source of Recipe


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Recipe Introduction


Ozarks Tradition
My grandfather, Pappy, made dandelion wine every spring. The golden hue in clear bottles was beautiful lined up in the fruit cellar shelves. He paid my 3 boys a dollar a qt. to pick the blossoms when they were in their preschool years and he was in his late 70's. It is one of the great memories they treasure. The coloring of this jelly is beautiful and the taste is not very strong. The 1/2 pint jars are perfect size to use as gifts for adventurous friends..

1 qt. yellow open blossoms [no stems], wash and boil in 1 qt water for 3 minutes, strain and set aside 3 cups of liquid, discard blossoms.
Mix saved liquid with:

1 3/4 oz pkg. of powdered fruit pectin
1 tsp lemon extract

In a large heavy saucepan. Stir over medium heat until almost boiling, stir in 3 1/2 cups sugar and bring to a rolling boil. Boil 3 minutes. Pour into 1/2 pint sterilized jelly jars. Seal at once with paraffin or cover and refrigerate to store. Makes five 1/2 pint jars..