Dandelion Jelly (Canning)
What we consider a pesky weed has been used for centuries in cooking. Be very careful to get all the green parts off of the flowers or the result will be very bitter.
INGREDIENTS | MAKES 2–3 PINTS
- 4 cups yellow parts of dandelion blossoms
- 3 cups boiling water
- 4 ½ cups sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 3-ounce package powdered pectin
- 20 drops yellow food coloring
Place the flowers and water in a large pan; simmer over low heat 10 minutes. The flowers must be covered with water; if there are too many, break this step into batches. Warning: If the water begins to boil, the flavor of this jelly really suffers.
Strain the water, extracting as much of the juice from the flower as possible. Make sure your final measure is 3 cups of juice; add water if needed.
Bring to a boil; add sugar, food coloring, and lemon juice. Add pectin and boil 1 more minute.
Pour hot into jars. Cap and seal; use hot-water bath 10 minutes.