Dandelion Jelly


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Part One

1 quart freshly picked dandelion blossoms (no stems!)

1 quart water boiling water

Boil dandelions in water for three minutes. Line a strainer with cheesecloth. Strain off the blossoms and discard, reserving three cups of the liquid.

Part two

Combine dandelion liquid with the following:

1.75 oz. powdered pectin (not instant)

4.5 cups sugar

1 teaspoon orange extract

A pinch of ground cloves

Bring to a boil and boil for three minutes.

Pour hot jelly into hot, sterilized 8 oz. jars, leaving 1/4 inch headspace. Process in water bath for 15 minutes (plus 2 minutes for every additional thousand feet above sea level. For example, I live at 8,000 feet above sea level, so I have to add 16 extra minutes to the processing time.) 

Makes 5 half-pint (8 oz.) jars.   

 

*Jelly tastes a little like honey, apple jelly, and orange marmalade. It is really delicious on toast. If you have an abundance of dandelions, you should really give this recipe a try!

And if you have a little fruit fresh, you could add a teaspoon or so to keep it from browning over time.

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