Dandelion Jelly
Harvest Dandelion tops for a light, slightly lemon-honey flavored jelly.
Equipment
- 1 Heavy Bottomed Pot
- 1 saucepan
- 1 Glass Jar
- 1 Measuring cup
- 1 wooden spoon
- 1 water bath canner
- 6 jelly jars and lids
- 1 fine mesh strainer
Ingredients
- 4 cups harvested dandelion petals about 8 cups whole dandelion heads
- 4 cups boiling water
- 1 box Sure-Gel pectin
- 2 Tbsp Lemon juice
Instructions
- Harvest the Dandelion heads, leaving plenty for the bees. Roughly 8 cups of heads should render 4 cups of petals.
- Discard the green part of the heads by holding the yellow petals in one hand and cutting the green part off with scissors.
- Place the petals in a glass jar and pour 4 cups of boiling water over the petals. Allow this to steep until cooled, about 4 hours.
- Strain the petals, squeezing the liquid out of the petals in the strainer. The liquid should measure roughly 4 cups.
- Pour the liquid into a heavy-bottomed saucepan. Add in the lemon juice and the box of pectin.
- Bring the liquid to a rolling boil then add in the 4 cups of sugar and stir well to combine.
- Return the liquid to a rolling boil and allow it to boil for one minute. Remove from heat.
- Add jelly to prepared jars, leaving 1/4-inch headspace. Wipe the rims with a rag dipped in white vinegar. Place lids on and tighten finger tight.
- Process in a water bath canner for 10 minutes. After processing, allow the jars to cool on a towel on the counter for 24 to 48 hours. If any did not seal properly, put them in the refrigerator to be used immediately. The rest can be stored in the pantry for later use.