Dandelion Jelly
Source of Recipe
Sunday Dinner
List of Ingredients
4 cups yellow parts of dandelion blossoms
3 cups boiling water
4 1/2 cups sugar
2 Tbsp Freshly squeezed lemon juice
1 pkg powdered pectin
Recipe
Pull the yellow blossoms apart from the green parts. Get lots and
lots of
blossoms.. While you are collecting them, you can freeze what you
already have.
Make sure there are no green parts since the green parts have a bitter
flavor.
I pack the blossoms into a 4 cup measure. More blossoms mean more
flavor for the
jelly. Bring the water to a boil and fill the water with dandelion
blossom
shreds. Simmer over very gentle heat about 10 minutes. Pour the water
and
blossoms through a strainer. Press the blossoms as dry as possible to
extract
the maximum amount of water. Add more blossoms to the strained water
and simmer
for about 10 minutes. Continue simmering and straining until all the
blossoms
are used up. Add more water to make up 3 cups. You lose some water
because it
is caught in the blossoms. Strain the water very well. I use a
coffee filter.
Combine water with lemon juice, sugar and pectin. Bring to roiling
boil and
stir until sugar is dissolved. Boil hard for one minute. Skim. Pour
into hot
jars and seal.
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