Dandelion Jelly


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Dandelions. You either love them or hate them. Some folks might think of them as pesky yellow blossoms that are always popping up on perfectly green grass that never seem to go away. Others avoid spraying their dandelion flowers and use them in a number of ways in the kitchen. Ever heard of dandelion wine or fried dandelion blossoms? Hey, even the dandelion greens are completely edible and can be used in a bunch of recipes. Try giving dandelions a chance! It's also a great way to get rid of them from your lawn. With your freshly picked yellow flowers, make sure they have not been sprayed with chemicals, you can actually make a delicious dandelion jelly. This dandelion jelly recipe is easy to make and tastes similar to honey. Spread it over toast, biscuits, give it away as a gift, there are so many uses for this jelly.

How to Make Dandelion Jelly

The first thing you're going to do is gather the dandelion flowers. You just want the flower heads, not the green parts. Again, make sure they have not been sprayed or from an area where pets do their business. If you do notice some green parts on the flowers, just use a pair of scissors to snip off the bits. You'll need about 4 cups of dandelion petals.

The next step is steeping your dandelion petals in boiling water to make a tea. Yes, dandelion tea! Place your flowers in a large bowl and pour over boiling water. Allow to sit at room temperature or overnight for the best flavor. That dark yellow liquid will eventually be turned into jelly.

Strain the tea through a coffee filter or fine mesh strainer and try to squeeze out as much liquid from the flowers as possible. Set aside the dandelion liquid while you gather your canning supplies. You'll need a water bath canner, jelly jars, and lids and rings.

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Fill your canner about 2/3 full of water and start heating the water while you make your dandelion jelly. Pour the liquid along with lemon juice and powdered pectin into a large saucepan and bring to a boil. With a wooden spoon, stir in about 4 1/2 cups of sugar and bring to a boil again, about 1-2 minutes. Turn off the heat and fill your half-pint or pint jars leaving about 1/4 inch headspace.

The last step is to process the jelly jars in a water bath canner for about 10-15 minutes. Remove the jars from the canner and dry off with a towel. Allow them to sit for 24 hours so the seals harden. If there are any jars that haven't sealed, be sure to place them in the refrigerator.

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Dandelion Jelly

You either love dandelions or you hate them. Whatever way you feel, dandelions actually do have a lot of uses in the kitchen.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Condiments
Cuisine American
Servings 4 pint jars

Ingredients
  

  • 4 cups dandelion flowers, green parts removed
  • 8 cups boiling water
  • 4 1/2 cups granulated sugar
  • 2 Tablespoons lemon juice
  • 1 box powdered pectin

Instructions
 

  • Place your flowers in a large bowl and pour over boiling water. Allow to sit at room temperature or overnight for the best flavor.
  • Strain the tea through a coffee filter or fine mesh strainer and try to squeeze out as much liquid from the flowers as possible. Set aside the dandelion liquid while you gather your canning supplies.
  • Fill your canner about 2/3 full of water and start heating the water while you make your dandelion jelly. Pour the liquid along with lemon juice and powdered pectin into a large saucepan and bring to a boil. With a wooden spoon, stir in about 4 1/2 cups of sugar and bring to a boil again, about 1-2 minutes. Turn off the heat and fill your half-pint or pint jars leaving about 1/4 inch headspace.
  • Process the jelly jars in a water bath canner for about 10-15 minutes. Remove the jars from the canner and dry off with a towel. Allow them to sit for 24 hours so the seals harden. If there are any jars that haven't sealed, be sure to place them in the refrigerator.