Fresh Dandelion Jelly
Servings: 5 cups
Ingredients
- 3 cups fresh dandelion blossoms packed
- 4 cups water
- 4 1/2 cups sugar
- 1 box powdered pectin
- 2 Tbsp. bottled lemon juice
- 1 drop yellow food coloring optional
Instructions
- Using your thumbnail, cut and pluck the yellow blossom away from the tiny green leaves holding it (your thumb will get sticky, and the flower will separate into petals.) Remove as much of the green as possible because this part is bitter and turns the jelly green.
- In a medium saucepan, bring water to a boil. Add half the blossoms, stir and cover. Turn off the heat and steep for 20 minutes. Using a fine-mesh strainer, strain and gently push on blossoms to remove some of the water. Add the same dandelion water back to the saucepan and bring to a boil. Add remaining blossoms and cover. Steep for 15 minutes, then repeat the straining process.
- Bring 3 cups steeping liquid to a boil along with sugar, pectin, lemon juice, and (optional) food coloring, stirring until sugar dissolves. Boil for 1 minute, then skim off foam with a wooden or plastic spoon.
- Pour into freezer containers leaving ½-inch space at the top and store in the refrigerator, or freezer for longer storage.