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Tuesday, November 24, 2009

Dandelion Jelly

Dandelion Jelly

Lots of Yellow dandelion flowers, about 4 cups

2 cups boiling water

Juice of one lemon, seeds removed

4 cups sugar

3 ounces liquid pectin

4 four ounce canning jars and lids

Pick dandelions away from any chemically treated areas and wash well. Pluck the yellow petals from the green parts and discard green.

Pour boiling water over the yellow petals and let steep for 24 hours. Cover and refrigerate overnight. Strain with a seive or coffee filter. Clarity of the dandelion tea is important.

Sterilize Jars and lids. In a stainless steel pot, add dandelion tea and stir in lemon juice & sugar and bring to a boil. Pour in pectin and let boil 2 more minutes. Skim off any foam with a wooden spoon and discard.

Fill the jars nearly to the rim and add lids with a good seal. Let sit undisturbed for several hours, until jelly cools, contracts, and lids pop inwards. Properly sealed lids will keep the contents of the jar good for up to a year. Otherwise, refrigerate and use within a month.

Tuesday, November 24, 2009 |

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