Dandelion Jelly
Source of Recipe
CanadianBBHosts
Recipe Introduction
Grouse Ridge B&B
In the historic Gold Canyon Highlands,
Rock Creek, BC
List of Ingredients
1 quart Dandelion blossoms
2 quart water
2 tbsp. fresh lemon juice
1 3/4oz. powdered fruit pectin
5 1/2 c. sugar
Recipe
Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly. This is going to require a lot of dandelion blossoms!
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 be a little the worse for wear.
Next, pull up a chair somewhere comfortable, as this part is going to take awhile...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. (4 minutes for a better color.)
Cool and strain, pressing against the petals with your fingers to extract all of the dandelion juice. (Or you can line a sieve with moistened cheesecloth and strain it that way.)
Measure out 3 c. 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 1/2 minutes.
Pour into hot sterilized jelly jars and seal. Process for five minutes in a boiling water bath.
Makes 5 1/2 pint jars.
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