Patti had done the recipe the day before and took an amazing photograph of the end result. I have seen this recipe go by on my site for the last several season, but I thought it would be a great time to add it to the page. It's a fairly simple recipe using the dandelion flowers seeped in boiling water.
Dandelion Jelly
Makes five half-pint jars.
** BIG NOTE:
Do NOT use any dandelions that have been sprayed with fertilizers or
pesticides!
2 cups dandelion petals **
2 cups water
4 cups sugar
¼ cup of lemon juice
4.5 oz of liquid pectin (1 ½ of the 3oz packets)
2 cups water
4 cups sugar
¼ cup of lemon juice
4.5 oz of liquid pectin (1 ½ of the 3oz packets)
Preparation: Gather dandelions, bring inside and clip the
petals only(Use scissors squeeze at the base of the flower head on the green part and just cut the petals right
off). You will need about 4 cups of whole flowers to make 2 cups of
petals, the bigger the flower the better the petals.
Cooking: Bring 2 cups water
to boil and add dandelions. You
can wait 30 minutes or I usually wait until it hits room temperature and I put
in the fridge overnight.Following Day! Get your jars and lids ready.
Preparation: Strain dandelion
liquid (I put a coffee filter in a strainer over the pan for a
cleaner strain)
right into a pot. (minimum 2 quart pan)
Cooking: As you start to
warm up your liquid, slowly add the lemon juice and sugar. Bring
to a boil so that you can not stir it down. Add the pectin and remove from heat. (Also,
you
can add about 20 drops of food coloring (yellow or green), if you want to
make the color
prettier.)
