I have made this jelly for many years. It has a wonderful honey taste and friends and family are always delighted receive it as a gift.—Donna Bohaty, Rockford, Illinois
- 2 cups dandelion blossoms
- 4 cups water
- 1 package (1-3/4 ounces) powdered fruit pectin
- 5-1/2 cups sugar
- 2 tablespoons orange or lemon extract
- 4 to 6 drops green food coloring, optional
- In a large saucepan, bring dandelion blossoms and water to a boil; boil 4 minutes.
- Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place dandelion mixture in prepared strainer. Strain mixture, reserving 3 cups liquid. Discard blossoms.
- In a Dutch oven, combine pectin and reserved dandelion liquid. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
- Remove from heat; add extract and, if desired, food coloring. Skim off foam. Ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: about 6 half-pints.
Originally published as Dandelion Jelly in Birds & Blooms April/May 1998, p55
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