Dandelion Jelly
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Makes abt 6 half pints or 3 pints
Pick at least 10 cups of dandelion blossoms.
Snip off base of each flower until you have just yellow petals. You need to end up with 4 cups petals. It is ok if there are little bits of green.
Pour boiling water over the petals. Let this sit until room temperature or overnight if possible.
Strain the “dandelion tea” through a coffee filter or or jelly bag to remove all petals. Add additional water if needed to measure the correct amount of liquid for your recipe.
3 Cups dandelion tea
4 1/2 Cups sugar
2 Tbsp. lemon juice
1 box powdered pectin
NOTE: The jelly will have a light honey flavor to it. But if you want additional flavor add 1 1/2 tablespoons orange or lemon extract, OPTIONAL.
Add dandelion tea, lemon juice, 1 box of pectin into a large saucepan. Bring to a boil. Add your sugar and bring back to a boil. Continue boiling 1-2 minutes. Remove from heat and add extract and stir to incorporate well if using.
Fill jars to 1/4-inch headspace, wipe rims, and assemble lids.
Process in a boiling water bath canner for 10 mins
Source: Prepping on a Shoestring
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