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Dandelion Jelly Recipe

Dandelion Jelly Recipe

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
TOTAL TIME: Prep: 30 min. Process: 5 min. YIELD:48 servings

Ingredients

  • 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

Directions

  • 1. In a large saucepan, bring dandelion blossoms and water to a boil; boil 4 minutes.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.

Nutritional Facts

2 tablespoons: 97 calories, 0g fat (0g saturated fat), 0mg cholesterol, trace sodium, 24g carbohydrate (23g sugars, trace fiber), trace protein

Reviews for Dandelion Jelly

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MY REVIEW
dublinlab
Reviewed May. 3, 2016

"I have made this for a couple of years. I use one each of lemon and orange and no food colouring. Everyone loves this jelly."

MY REVIEW
MamaAnneka
Reviewed Apr. 17, 2012

"I liked this recipe, a honey-tasting jelly as the description called it. I made only half and I lessened the amount of orange extract by less than half called for, which turned out well according to my tastes. I did not color the jelly & followed some other instructions: removing most of the green part, so that it wouldn't be bitter and instead of boiling the flowers and water, I poured boiling water over the yellow flower petals and let it sit for 24 hours. A nice way to bridge the gap until some of the more standard jam recipes become seasonal."

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