Dandelion Jelly
Dandelion Jelly
Yields: About 10 half pints
Ingredients:
4 cups of dandelion petals
6 1/2 cups boiling water
7 1/2 cups of sugar
3 tablespoons lemon juice
10 1/2 tablespoons Classic pectin or 1 1/2 boxes of Sure-Jell
Preparation:
Put petals in a heat resistant large jar and pour boiling water over. Allow to cool and refrigerate over night.
Drain petals and gently squeeze out all of water. You want 6 cups of dandelion tea. If you are a tad bit under, just top off with water.
Place tea in a heavy pan. Add lemon juice and pectin. Bring to a rolling boil; stirring continually. Add sugar. Stir and return to rolling boil. Boil for 1 minute. Skim off foam. Fill sterile jars to 1/4 inch from top. Put on lid and finger tighten down canning ring.
Place in an already filled and boiling water canner. Process for 5 minutes. Remove and allow to cool. Check seals. If any did not seal, refrigerate and use with in a few weeks (like any other open jelly). If sealed properly, label and keep in a cool cabinet for up to 1 year.
Yields: About 10 half pints
Ingredients:
4 cups of dandelion petals
6 1/2 cups boiling water
7 1/2 cups of sugar
3 tablespoons lemon juice
10 1/2 tablespoons Classic pectin or 1 1/2 boxes of Sure-Jell
Preparation:
Put petals in a heat resistant large jar and pour boiling water over. Allow to cool and refrigerate over night.
Drain petals and gently squeeze out all of water. You want 6 cups of dandelion tea. If you are a tad bit under, just top off with water.
Place tea in a heavy pan. Add lemon juice and pectin. Bring to a rolling boil; stirring continually. Add sugar. Stir and return to rolling boil. Boil for 1 minute. Skim off foam. Fill sterile jars to 1/4 inch from top. Put on lid and finger tighten down canning ring.
Place in an already filled and boiling water canner. Process for 5 minutes. Remove and allow to cool. Check seals. If any did not seal, refrigerate and use with in a few weeks (like any other open jelly). If sealed properly, label and keep in a cool cabinet for up to 1 year.
