Dandelion Jelly

Title:
Dandelion Jelly

Yield:
6 Servings

Categories:
Desserts,
Jams




Ingredients:





     1 qt Dandelion blossoms


     2 qt Water


     2 tb Fresh lemon juice


 1 3/4 oz Powdered fruit pectin


 5 1/2 c  Sugar






 Pick bright, fresh dandelion blossoms and pack the quart container pretty


 tightly.  This is going to require a lot of dandelion blossoms! Rinse


 quickly in cold water to remove any insects/dirt on the petals. Don't leave


 the blossoms in the water for very long though, as they will be a little


 the worse for wear.


 


 Next, pull up a chair somewhere comfortable, as this part is going to take


 awhile...Snip off the stem and green collar under each blossom, so that


 only the petals are left. This takes about four hours!


 


 In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or


 a little longer, until the water takes on their color. (I boiled the petals


 for 4 minutes until I liked the color better.)


 


 Cool and strain, pressing against the petals with your fingers to extract


 all of the dandelion juice.  (Or you can cheat and line a sieve with


 moistened cheesecloth and strain it that way.)


 


 Measure out 3 cups of dandelion liquid.  Add the lemon juice and fruit


 pectin.  Stir to combine.


 


 Bring to a boil, using a large kettle.  Add the sugar, stirring to mix


 well. Continue stirring and boil the mixture for 2 and 1/2 minutes.


 


 Pour into hot sterilized jelly jars and seal.  Process for five minutes in


 a boiling water bath.


 


 Yield:  Five 1/2 pint jars.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini