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.
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.