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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 48 |
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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 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.
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