Dandelion Jelly

Recipe by Rita1652
READY IN: 35mins
YIELD: 7 jars
UNITS: US

INGREDIENTS

Nutrition
  • 1
    quart of lightly 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 (optional)
  • 5 12
    cups sugar, or
  • 5 12
    cups lavender sugar with vanilla, <a href="https://www.food.com/recipe/lavender-sugar-with-vanilla-101039">Lavender Sugar With Vanilla</a>
  • 1
    vanilla bean, split (optional)
  • 1
    (1 3/4 ounce) package dry pectin
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DIRECTIONS

  • 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.
  • May 4,2010 - I made using 6 cups liquid, 7 cups sugar juice of 1 lemon just over 4 tablespoons, 1/2 teaspoon vanilla and 1 1.75oz(49)grams of pectin. Making 9 1/2 pint jars.
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