8:26:00 PM
Last night I was cruising through the posts on my FB page and stumbled onto a beautiful picture of a familiar recipe from last year. It's sunshine color was either a hint of a lemon jelly or one of the craziest recipes; Dandelion Jelly.

Patti had done the recipe the day before and took an amazing photograph of the end result. I have seen this recipe go by on my site for the last several season, but I thought it would be a great time to add it to the page. It's a fairly simple recipe using the dandelion flowers seeped in boiling water. 

Dandelion Jelly
Makes five half-pint jars.

**  BIG NOTE: 

 Do NOT use any dandelions that have been sprayed with fertilizers or pesticides!
2 cups dandelion petals  **
2 cups water
4 cups sugar
¼ cup of lemon juice
4.5 oz of liquid pectin (1 ½ of the 3oz packets)

PreparationGather dandelions, bring inside and clip the petals only(Use scissors squeeze at the base of the flower head on the green part and just cut the petals right off).   You will need about 4 cups of whole flowers to make 2 cups of petals, the bigger the flower the better the petals.

Cooking: Bring 2 cups water to boil and add dandelions.  You can wait 30 minutes or I usually wait until it hits room temperature and I put in the fridge overnight.Following Day! Get your jars and lids ready.

Preparation: Strain dandelion liquid (I put a coffee filter in a strainer over the pan for a 
cleaner strain) right into a pot. (minimum 2 quart pan)

Cooking: As you start to warm up your liquid, slowly add the lemon juice and sugar. Bring 
to a boil so that you can not stir it down. Add the pectin and remove from heat. (Also, you
can add about 20 drops of food coloring (yellow or green), if you want to make the color

Processing: Pour into hot sterilized jars filling to 1/4" headspace. Wipe rims and add hot lids/rings. Process in hot water bath for 10 minutes. Remove and let cool on a towel overnight. Remove rings for storage. 

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