Sunday, April 26, 2009

Dandelion Jelly

Dandelion Jelly
Dandelion Jelly,
originally uploaded by Lakenvelder.
Dandelion Jelly Ingredients:

1 qt dandelion blossoms
2 qt water
2 tbsp fresh lemon juice
1 3/4 oz powdered fruit pectin
5 1/2 cup sugar

Dandelion Jelly Preparation:

Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly.

Snip off the stem and green collar under each blossom, so that
only the petals are left. This takes about four hours! Well, maybe, not hours but does take quite a bit time and patience.

In saucepan, bring water to boil and add the dandelion petals and turn off the heat. Let it soak in water for 3 to 4 minutes, or a little longer, until the water takes on their color.

Cool line a sieve with moistened cheesecloth and strain the liquid out.

Measure out 3 cups 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.

This recipe yields 5 half-pint jars.

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