Springtime

Spring, a time I await with bated breath for the sweet smell of flowers and dandelion jelly.  Here is my recipe for dandelion jelly. YUM!

2 cup dandelion blossoms, washed and flowers trimmed of calyx
4 cup water
1 package (1-3/4 oz.) powdered fruit pectin
5-1/2 cup sugar
1/2 tablespoon lemon extract (if desired)

Bring dandelion blossoms and water to a boil; boil 4 minutes. 
Meanwhile line a strainer with a coffee filter.  Place over bowl.  When dandelion tea has been boiled pour mixture into prepared strainer.  Reserve 3 cup liquid.  Discard blossoms.  
In large pot, combine pectin and reserved dandelion liquid.  Bring to a full rolling boil.  Stir in sugar and return to a full rolling boil.  Boil 1 minute stirring constantly.  Remove from heat; add extract if using, skim off foam.  Fill jars leaving 1/8" head space.  Process as per extension guidelines or per your canners instructions. 

On a nice early spring day go outside to an area where you don't spray or pets don't roam and pick 6 cups of the dandelion blossoms.  Bring in and remove the blossoms from the calyx.  The better you do this, the better the flavor.  If you leave to many greens attached the jelly will be bitter.  

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Once you have all the blossom ends pulled off, rinse well.  If you have any large green pieces remove them as you see them.  You should have about 2 cups of blossoms.  ​

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Place the dandelion blossoms in a pot with 4 cups of water.  Bring to a boil and boil for 4 minutes.  While waiting for the tea to boil, place a coffee filter in a strainer.  Once tea has boiled, strain the mixture through the coffee filter reserving 3 cups of liquid.  Discard blossoms.
​In a large pot, combine the pectin and reserved dandelion liquid.  Bring to a full rolling boil, stir in sugar and bring back to a full rolling boil.  Boil 1 minute, stirring constantly.  Remove from heat, add extract if you are using it.  Skim off foam.  Fill jars leaving 1/8" head space.  Process.  

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You will have this beautiful golden jelly that tastes like honey, (if you don't use lemon) or a lightly lemon flavored jelly.  Great on biscuits and pancakes.  

​If you make this, let me know how it turned out. 

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