Dandelion Jelly Sweet Honey Flavor (Print Version)
# Ingredients:
01 -
3 ¼ cups water
02 -
4 cups lightly packed dandelion petals, divided
03 -
2 tablespoons lemon juice
04 -
1 (1.75 ounce) package powdered fruit pectin
05 -
1 drop yellow food coloring
06 -
4 ½ cups white sugar
# Instructions:
01 -
Heat water in a large pot until simmering. Add 2 cups of dandelion petals and simmer for 10 minutes. Remove petals with a slotted spoon and strain over a bowl. Squeeze out as much liquid from the petals as possible. Discard used petals and repeat the process with the remaining 2 cups of petals.
02 -
Measure out 3 cups of dandelion-infused water. If needed, add tap water to reach 3 cups. Pour into a large pot.
03 -
Add lemon juice, pectin, and yellow food coloring to the pot of infused water. Bring the mixture to a rolling boil.
04 -
Add sugar to the boiling mixture and return to a boil, stirring constantly for about 1 minute. Remove from heat and skim off foam on the surface if present.
05 -
Pour the mixture into hot, sterilized jars, leaving 1/4 inch of space at the top. Run a clean knife or thin spatula around the inside of each jar to remove air bubbles. Wipe jar rims with a moist paper towel and secure with lids and rings.
06 -
Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water, ensuring that they are spaced 2 inches apart. Add more boiling water if necessary to submerge jars by at least 1 inch. Cover and process for 7 minutes.
07 -
Remove jars from the pot and place on a cloth-covered or wooden surface, several inches apart. Press the top of each lid to ensure a tight seal. Let cool for 24 hours.
# Notes:
01 -
You will need about a gallon of dandelion blossoms. Select large, bright, dry petals and avoid including green parts to prevent bitterness.