An online friend, Emily, said she was making dandelion jelly and that it was yummy. Curious, I asked for the recipe. She did. I found this specific recipe in several places on the internet, so I thought it would be OK to share. I then set out on the adventure to make this jelly with my friend.
Ingredients
4 cups dandelion blossoms --from a chemical free lawn!
Make sure not to use the stems as they tend to be bitter!
4 cups water
1 (1 1/2 ounce) package fruit pectin
1 teaspoon lemon extract
4 1/2 cups sugar
4 cups dandelion blossoms --from a chemical free lawn!
Make sure not to use the stems as they tend to be bitter!
4 cups water
1 (1 1/2 ounce) package fruit pectin
1 teaspoon lemon extract
4 1/2 cups sugar
Directions
Pick blossoms without stems attached. Bring water to a boil in a medium saucepan, add the blossoms, and cook for 3 minutes. Strain 3 cups of the liquid through a sieve or cheesecloth into a bowl. Discard the blossoms. Stir the fruit pectin, lemon extract, and sugar into the liquid. Return to the saucepan, bring to a boil and cook for 3 minutes. Immediately pour into sterilized half-pint jars and attach the seals and lids.
Pick blossoms without stems attached. Bring water to a boil in a medium saucepan, add the blossoms, and cook for 3 minutes. Strain 3 cups of the liquid through a sieve or cheesecloth into a bowl. Discard the blossoms. Stir the fruit pectin, lemon extract, and sugar into the liquid. Return to the saucepan, bring to a boil and cook for 3 minutes. Immediately pour into sterilized half-pint jars and attach the seals and lids.
Makes 6 half-pint jars.
Note: My Jelly turned out like syrup. I feel this recipe was designed for sea level. I live at over 4800 ft elevation. So, I searched the internet for someone who had success at high altitude and what they did differently. I shall use this same recipe ingredients list, but try making this again with the new high altitude process. When I get the process down I will replace this recipe with the recipe with the proper process and pictures!
