Ingredients
- 8-10 cups of dandelion blossoms
- 5 cups of water
- 6 cups of sugar
- 4 tablespoons lemon juice
- 8-10 8 oz. Sterile jelly jars lids and bands
- 2 packages of liquid pectin
- Scissors
Servings: 8 oz. jars
Units:
Instructions
- Once you've picked 8-10 cups of blossoms you must remove the petals from the green portions. The petals have the flavor you are looking for, while the green leafy portions will have a bitter taste. There are a couple ways of doing this: you can pull the petals out by hand, or cut them off with scissors. If you pull them by hand you will get fewer green portions making for a better colored & flavored "broth." If you don't have all day to spend pulling petals then you can cut them with scissors.
- First rinse them under cold water, (remove dirt and/or bugs), the blossoms will close up a bit which is actually helpful.
- Pinch together the ends of the petals with one hand
- Cut the "butt" of the blossom off with scissors
- Now remove any large remaining pieces of green
- Throw the petals into a quart jar.
- Repeat this process until you have a full quart of yellow petals.
- Now that you have your petals collected dump them in a pot with your 5 cups of water. The petals will float so push them into the water with a spoon continuously as you go. Bring the water to a boil and keep pushing the petals down into the boiling water. Once the petals become saturated turn down the heat a bit and let it simmer for about 5 minutes. The simmering petals will be very aromatic as they cook down. Remove it from the heat & strain out the petals with a fine wire mesh or cheesecloth. The water will have become a "broth" of sorts & will be a brownish golden color. Not to worry though, this is not the final color & it will lighten up once your sugar is added.
- Set the stage for your jelly by setting out your sterile jars and lids.
- In a large pot stir together 3 cups of the broth with 4 tablespoons of lemon juice, and 6 cups of sugar. (You can add some yellow food coloring to brighten it a bit as well, if you choose to.) Bring the mixture to a rapid boil until it cannot be stirred down. Quickly stir in both packets of liquid pectin & return it to a boil. Boil it hard for 1 minute longer. Now you can fill your jars leaving 1/4 inch head space. Scoop the foam off of the top with a spoon & add the lids. Then process in a 10 minute water bath.
- You’ll be amazed by the delicate flavor. My husband and I are happily picking dandelions as you read this and making jelly and tea. Happy harvesting! Kellie J
- Basic recipe provided by mygibzone
Recipe Notes
We prefer using Pomona's Pectin, which means we then use less sugar as a result
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