Recipe: Dandelion Jelly

Title: Dandelion Jelly
Categories: Toppings, Preserve
Yield: 6 servings

1 qt Dandelion blossoms 1 3/4 oz Powdered fruit pectin
2 qt Water 5 1/2 c Sugar
2 tb Fresh lemon juice

Pick bright, fresh dandelion blossoms and pack the quart container pretty
tightly. This is going to require a lot of dandelion blossoms! Rinse
quickly in cold water to remove any insects/dirt on the petals. Don't
leave the blossoms in the water for very long though, as they will be a
little the worse for wear.

Next, pull up a chair somewhere comfortable, as this part is going to take
awhile...Snip off the stem and green collar under each blossom, so that
only the petals are left. This takes about four hours!

In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or
a little longer, until the water takes on their color. (I boiled the
petals for 4 minutes until I liked the color better.)

Cool and strain, pressing against the petals with your fingers to extract
all of the dandelion juice. (Or you can cheat and line a sieve with
moistened cheesecloth and strain it that way.)

Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit
pectin. Stir to combine.

Bring to a boil, using a large kettle. Add the sugar, stirring to mix
well. Continue stirring and boil the mixture for 2 and 1/2 minutes.

Pour into hot sterilized jelly jars and seal. Process for five minutes in
a boiling water bath.

Yield: Five 1/2 pint jars.