This has a honey like taste with a hint of thyme and citrus-y lime taste. I had wanted to use lemon, but I had a lime in the fridge, so I used it! Very good! I can see it being put over cream cheese on a cracker.
This is my own recipe.
Servings: 4 cupsCook Time: 5 min
4 cups dandelion blossoms
4 cups water
1 bunch fresh thyme
1 lime, zested
3 Tbl lemon juice
4 1/2 c sugar
1 pkg pectin
** If using Pomona Pectin:
Reduce sugar as you want according to directions (I used 1 1/2 cups)
1 Tbl calcium water
1 Tbl Pomona Pectin
Pick dandelions and remove the green part. Easiest if you leave them sit just a while where they start to wilt.
Add water, dandelions, and thyme to a pot. Bring to a boil and boil for 3 minutes. Allow to sit at least until cool (overnight is best as it allows the dandelions and thyme to steep longer). Strain through a fine sieve.
Combine 3 cups of the dandelion/thyme juice (add water if it’s short), lime zest, lemon juice, and pectin in a large pot. Bring to a boil, add sugar, bring back to a boil and boil until gelled (about 2 minutes).
Pour into sterilized jars, place lids and rings on, Boil Water Bath for 5 minutes.
**If using Pomona Pectin, follow directions for Cooked Recipes.
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