Wednesday, May 23, 2012

My Dandelion Jelly Recipe


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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