dandelion jelly time!
once again i am begging you guys: make dandelion jelly this year. it's incredibly delicious.
Ingredients
2 cups dandelion petals, lightly packed
4 cups water
4 cups sugar (2-3 if using low-sugar sure-set pectin)
2 Tbs. lemon juice
1 box powdered pectin
Instructions
Cut the green part of the flower off and place the petals into a quart canning jar. (i have the best success cutting them in half with my thumbnail then slicing just above the seed line)
Pour 4 cups of boiling water over the flower petals. Allow them to cool and then place into the fridge for 24 hours.
Strain the flowers well and squeeze out as much dandelion tea as possible. Using a clean dishcloth is better than a metal strainer.
Place into a large pot 3 1/2 to 4 cups of dandelion tea, lemon juice, and pectin. Bring it to a boil.
Add sugar and return to a boil while stirring. Boil the jelly for 1 to 2 minutes.
Remove from the heat and pour into canning jars. Let the jars cool to room temp then pop them in the fridge to set overnight.
Dandelion jelly lasts 3+ months in the fridge and 6+ months in the freezer though I've unfrozen perfectly fine jelly 9 months later. This isn't a good recipe for shelf-stable, room-temperature preserves, though. Keep the jars cool as much as you can.
