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Dandelion Jelly

5 from 2 votes
Tasting very similar to honey, dandelion jelly is a great way to use those "actually aren't a weed" yellow flowers in your un-sprayed yard.
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Course: condiment
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups dandelion flowers no greens
  • 4 cups water
  • 1 packet pectin
  • 4 cups sugar

Method
 

  1. Pick fresh, spray-free dandelion flower heads.
  2. Rinse the flower heads generously, multiple times. I let my flower heads sit in a bowl to soak for a few hours before continuing with the recipe.
  3. Drain the water from the bowl with a strainer or colander and put flower heads into a quart jar.
  4. Next, boil 4 cups of water. Pour water in the jar to cover the flower heads. Let the jar sit for 24 hours.
  5. The next day, strain the flower heads from the "tea". I used a mesh strainer with a muslin cloth inside it to capture any thing at all.
  6. Pour tea into a sauce pot with one packet of pectin and stir. Bring the two to a boil then add 4 cups of sugar and return to a boil for 2 minutes. Stir very often.
  7. Remove the mixture from the heat and pour into sterilized jelly jars with lids and rings ready to go. You may need 6-7 four ounce jelly jars.
  8. Process for 10 minutes in a boiling water bath to seal jars.
  9. Remove from water and cover with a kitchen towel to rest for 24 hours.
  10. Put any sealed jars in the pantry after labeling name and date. If any did not seal, go ahead and put those in the refrigerator to consume within a few weeks.

Notes

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