Dandelion Jelly Recipe #90601
This golden clear, delicate tasting jelly. Avoid bitter milk in the flower stems it is UNPLEASANT. Great for gift giving. If you want to add more color add a couple drops of yellow.
Recipe #101039 is fabulous in this recipe used as the sugar or add a vanilla bean to the 3 cups of dandelion liquid for vanilla flavor.
by ~Rita~
35 min | 10 min prep
7 jars
- 1 quart of tightly packed fresh organic bright dandelion flowers (try to use only yellow petals discarding the green which I just pinch off)
- 2 tablespoons fresh lemon juice
- 1 lemon, zest of, thinly chopped
- 5 1/2 cups sugar, or
- 5 1/2 cups lavender sugar with vanilla, Recipe # 101039
- 1 (1 3/4 ounce) package dry pectin
- Using stainless steel pan, boil the flowers in 2 quarts of spring water for 10 minutes, cool, and strain, pressing the liquid out of the flowers gently, then restrain through a coffee filter.
- Measure 3 cups of the liquid, add the lemon juice, zest and pectin. Optional: add 1 split vanilla bean.
- Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
- Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, carefully remove vanilla pod, pour into hot clean half pint jelly jars and seal.
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5 stars