This is my recipe, slightly adapted from this one.
Dandelion Jelly
yields 13 half-pint jars
2 qt (8 cups) slightly packed dandelion flowers - no greens!
4 Tbsp lemon juice
10 cups sugar
3 oz. dry "classic" pectin
*Boil flowers in 2 quarts water for 10 minutes.
*Strain, pressing out all liquid. Then re-strain through a coffee filter.
*Measure 6 cups of the liquid. Add lemon juice, pectin and yellow food coloring.
*Put into deep (it will bubble up a lot when boiling) pot and bring to a boil. Add sugar and stir to mix well.
*Bring mixture up to a rolling boil and boil for 1 1/2 minutes. Skim.
*Pour into hot, clean, half-pint jars and seal.
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