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Dandelion Jelly RecipeCommon Dandelion Makes Yummy TreatThe honey-like taste of dandelion jelly is like no other. It makes a unique gift that's easy to prepare and lends a taste of spring to any breakfast table. Spread it on toast, tea biscuits, or freshly baked scones for a delicious treat to enjoy at anytime of the day. We're pleased to include it in our collection of dandelion recipes.
How To Make Dandelion JellyPick the deep golden yellow, fresh blossoms of the common dandelion. Remove the milky stems to avoid their bitter taste, and pack them down to measure 10 cups.Rinse in cold water to remove insects and dirt but don't leave them in the water very long. Drain and gently pat dry. Snip off the base of the dandelion, meaning any stem and the green collar under each blossom. You only want the petals this time. Boil the water and pour over the petals, letting them steep until the water is room temperature. For a nice deep color, leave them overnight. An alternative at this step, is to boil the petals in water and simmer for 10 minutes and let them cool. Strain through a coffee filter or moistened cheesecloth, pressing the petals with your fingers to get all of the dandelion juice extracted. Measure out 3 cups of the liquid, adding additional water if needed to make the required amount. You lose some water in the blossoms. Combine the liquid with lemon juice and pectin in a large saucepan, and stir until combined. Bring the mixture to a boil and stir in the sugar, mixing well. Continue stirring and boil until the jelly sheets on the back of a spoon, which takes about 2 to 2 1/2 minutes. Finish Making JellyPour into hot, sterilized jelly jars, ring, seal, and enjoy.Makes about 5 1/2 pint jars. TOP of Dandelion Jelly Recipe
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