Dandelion Jelly
Dubbed the poor man's honey for its distinct honey taste, add dandelion jelly to your breakfast table with this simple recipe!
Ingredients
- 2 cups dandelion flowers
- 4 cups boiling water
- 3 cups dandelion tea
- 2 tbsp lemon juice
- 1 pkg powdered pectin
- 5 1/2 cups sugar
Instructions
- Combine dandelion petals and 4 cups boiling water in a glass jar. Allow to steep until cool or overnight
- Strain mixture through a fine mesh strainer, and measure 3 cups of the liquid into a stainless pot
- Add 2 tablespoons lemon juice and 1 package of powdered pectin. Combine and bring to a full boil
- Add 5 1/2 cups sugar all at once to the mixture and stir continuously. Bring mixture to a rolling boil and cook for 2 1/2 minutes
- Ladle jelly into clean jars leaving 1 inch headspace
- Wipe rims of jars with clean cloth dipped in white vinegar to remove any residue
- Place lid on top and add ring to finger tightness
- Place jars into waterbath canner. Bring to a boil and process for 10 minutes
- Remove lid and allow jars to sit 5 minutes before removing from canner
- Allow jars to cool 24 hours. Remove rings and label
- Jars are shelf stable for one year or longer
