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Dandelion Jelly Recipe

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This recipe for Dandelion Jelly, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol (Moenning) Frieders
Added: Monday, February 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 C dandelion blossoms
1 qt. water
1 package (1 3/4 ounces) powdered fruit pectin
5 1/2 C sugar
2 Tbsp lemon extract
4-6 drops green food coloring, optional

Directions:
Directions:
Place blossoms and water in saucepan and bring to boil, and continue cooking for 4 more minutes. Strain liquid through a damp jelly bag or cheese cloth. Reserve three cups of the liquid and combine with the fruit pectin in a large pan. Stir well and again bring to a full rolling boil over high heat, stirring constantly. Add sugar and again bring to a boiling point. Boil for one minute while stirring. Remove from heat, add extract and food coloring if desired. Skim off any foam and pour the liquid into hot, sterilized jars. Leave about 1/4 in. space at the top of the jars. Screw on sterilized lids. Process in a hot water bath for 5 minutes. Yield is about 6 half-pints

Personal Notes:
Personal Notes:
As long as we are doing dandelions, I thought maybe someone would enjoy trying the Jelly, too.

 

 

 

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