Canning Recipes




Dandelion Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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1 quart dandelion blossoms
2 quarts water
2 tablespoons fresh lemon juice
1 3/4 ounces powdered fruit pectin
5 1/2 cups sugar

Pick bright, fresh dandelion blossoms and pack the quart container pretty
tightly. This is going to require a lot of dandelion blossoms! Rinse
quickly in cold water to remove any insects/dirt on the petals. Don't
leave the blossoms in the water for very long though, as they will be a
little the worse for wear.

Next, pull up a chair somewhere comfortable, as this part is going to take
awhile... Snip off the stem and green collar under each blossom, so that
only the petals are left. This takes about four hours!

In an enamel saucepan, boil the dandelion petals in water for 3 to 4
minutes, or a little longer, until the water takes on their color.

Cool and strain, pressing against the petals with your fingers to extract
all of the dandelion juice. (Or you can cheat and line a sieve with
moistened cheesecloth and strain it that way.)

Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit
pectin. Stir to combine. Bring to a boil, using a large kettle. Add the
sugar, stirring to mix well. Continue stirring and boil the mixture for 2
1/2 minutes.

Pour into hot sterilized jelly jars and seal. Process for five minutes in
a boiling water bath.

This recipe yields 5 half-pint jars.




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