Dandelion Jelly

This unique jelly has the golden color of spring dandelions and a delicate honey flavor. If you don’t need it to be shelf stable, just skip processing the jars. It will keep in the fridge for about a month.

Servings	Prep Time
68 oz. jars	onemillion years

Cook Time

15minutes

Servings	Prep Time
68 oz. jars	onemillion years

Cook Time

15minutes

Ingredients

8-10cups freshly picked, bright yellow, dandelion flowersno stems
2quarts water
1package powdered pectin(I use a 1.75 oz. box of Sure Jell Original, it measures out to be a scant 1/3 cup)
2tablespoons lemon juice
5 1/2 cups sugar
1drop yellow food dyeoptional
1teaspoon orange extractoptional

Instructions

Snip off stems and the base of each flower, removing as much green as you can. You need a total of 4 cups of yellow petals. If you have picked in an area free of spraying and animal traffic you can brush each flower off to remove any debris. Once you wash the blossoms they become very difficult to handle so try to avoid doing that.
In a large pot boil the petals in 2 quarts water for 3 minutes. Cool all the way down even if it takes several hours. This give your jelly the deepest possible color. Line a colander with a paper towel or coffee filter and strain the tea.
Measure 3 cups dandelion liquid. Add lemon juice and pectin. Bring mixture to a boil using your deepest pot. Add the sugar all at once and stir constantly, boiling at a high rolling boil for 2 ½ minutes.
Turn off heat and skim off any gunk from surface. Using a wide funnel, pour into your processed jars.