Dandelion jelly tastes a bit like honey. It is true. My youngest took a taste and proclaimed the "honey" good.
This was a fun project to try out. I was a little leery as to how it would taste so I only made one batch the first time. I didn't want to use all that sugar and find we really didn't like it.
I had no reason to fear. It is delicious. I made another 2 batches to have for Christmas gifts this year. (Uhm..... if you are a relative of mine pretend you didn't read that.)
Be sure and pick your dandelions where you know they have not been sprayed. When we asked our neighbor farmer if we could go out in the field and pick dandelions. He said sure. Then looked at me a little funny! I gave him a little jar of dandelion jelly as a thank you.
I sent my sons and a visiting friend out picking with a gallon drink pitcher and they were back in a jiffy. I think their friend probably though I was a little kooky too! I think I'm getting a reputation!
Pick at least 10 cups of dandelion blossoms. Just blossoms no stems. (they are bitter)
Snip off base of each flower until you have just yellow petals. You need to end up with 4 cups petals. I tried several methods of getting the petals. I finally settled on pinching the flower and using a scissors to cut off the base.
This is a little tedious... ok it is a lot tedious. But it is worth it!
Then I used my fingers to pull off any green parts that were left. It is ok if there are little bits of green.
Next pour boiling water over the petals. Let this sit until room temperature or overnight if possible. When this has brewed you will have a darkish yellow dandelion "tea".
Strain the "dandelion tea" through a coffee filter or or jelly bag to remove all petals. Add additional water if needed to measure the correct amount of liquid for your recipe. Liquid or Powdered pectin. Directions for both are given below.
Now you are ready to make the dandelion jelly.
Fill your canner 2/3 full of water and begin heating the water as you make your jelly.
Making Dandelion Jelly
Making Dandelion Jelly
Pour hot jelly into hot canning or jelly jars, leaving 1/4 inch head space. Use pints or 1/2 pints.
1/2 pints or pints process for 10 minutes if you are below 6000 ft elevation.15 minutes if you are above 6000 ft elevation.
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