Dandelion Jelly
 
 
Recipe type: Preserved
Cuisine: Jelly
Ingredients
  • 4 cups of dandelion petals
  • 4 cups of water
  • 4 cups of sugar
  • 1 box of powered pectin
  • 2 tablespoons if lemon juice
  • 1 tablespoon of butter
Instructions
  1. Remove the petals form the dandelion heads.
  2. Place them in a large mason jar.
  3. Cover with 4 cups of boiling water.
  4. Cool fully and place in the fridge overnight.
  5. Strain the water from the petals, pressing on the petals to get all of the liquid out.
  6. In a large saucepan combine the dandelion water, lemon juice and pectin.
  7. Bring to a boil over medium high heat.
  8. Boil for 1 minute.
  9. Add the butter and sugar and stir well.
  10. Bring to a hard boil for 2 minutes.
  11. Remove from heat.
  12. Skim if needed.
  13. Ladle the dandelion syrup into hot sterilized jars.
  14. Wipe the rims of the jars and top with hot lids.
  15. Add the screw bands and tighten until finger tight.
  16. Place the filled jars in a hot water canner an process for 10 minutes.
  17. Remove the jars and allow to cool and set on the counter for 24 hours.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/dandelion-jelly/