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Dandelion Jelly

Submitted by: citygirlfarming on August 31, 2010
1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5
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Dandelion Jelly

Next time you see a field of dandelions, go pick yourself a big bowl and can some sunshine in a jar! It’s a fun project for unique gifts and conversation starters!

Featured in Blog Post

Difficulty:

Servings: 6 half pints

Cook Time: 2 min  

Ingredients

10-12 cups of dandelions to make 4 cups dandelion petals (just the yellow flowers)


3 cups of dandelion tea (if you end up short, add water to make up the difference)
4 1/2 cups  sugar
1 box of pectin

Directions

Pick 10 -12 cups of dandelion flowers. Snip the petals from the green parts of the flower with a pair of scissors.


Put petals in large pot and cover with boiling water. Allow to steep overnight; strain and discard petals.

Pour 3 cups of the dandelion tea back into the pan. Add sugar and pectin. Bring to a boil and boil for 2 minutes.

Pour into prepared jars and process for 10 minutes.

Note: You may want to add an extra half box of pectin to help it set up. See Attribution Link for more info.

Categories: Appetizers & Snacks, Boiling Water Bath, BWB Condiments, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving

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  1. 5-30
    12:50
    am

    I sell Jams, Jellies, and fruit butters at my local farmer’s market in Scappoose Ore. I made the Dandelion Jelly and sold out of it on the first Saturday. Since then, it has been cloudy (of course) so no fresh dandelions to pick. It is a very interesting Jelly.

    I also do Basil Jelly, Rosemary jelly (both great for glazing as well as crackers and cheese or sandwiches) and started a celery jelly tonight. Not sure how that one will turn out but will post the results and recipe here if it is a good one..

    Lynda

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