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Dandelion Thyme Lime Jelly

Submitted by: cindyp on May 6, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Dandelion Thyme Lime Jelly

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.

Difficulty: Easy

Servings: 4 cups

Cook 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.

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

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