Dandelion Jelly
Recipe type: Preserved
Cuisine: Jelly
- 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
- Remove the petals form the dandelion heads.
- Place them in a large mason jar.
- Cover with 4 cups of boiling water.
- Cool fully and place in the fridge overnight.
- Strain the water from the petals, pressing on the petals to get all of the liquid out.
- In a large saucepan combine the dandelion water, lemon juice and pectin.
- Bring to a boil over medium high heat.
- Boil for 1 minute.
- Add the butter and sugar and stir well.
- Bring to a hard boil for 2 minutes.
- Remove from heat.
- Skim if needed.
- Ladle the dandelion syrup into hot sterilized jars.
- Wipe the rims of the jars and top with hot lids.
- Add the screw bands and tighten until finger tight.
- Place the filled jars in a hot water canner an process for 10 minutes.
- 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/
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