Dandelion Jelly Recipe

Dandelion Jelly Recipe photo by Taste of Home In a large saucepan, bring dandelion blossoms and water to a boil; boil for 4 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Strain dandelion mixture through prepared strainer, reserving 3 cups liquid. Discard blossoms.

In a Dutch oven, combine dandelion liquid and pectin. Bring to a full rolling boil, stirring constantly. Add sugar; return to a full rolling boil. Boil for 1 minute; stirring constantly.

Remove from the heat; add extract and food coloring if desired. Skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 half-pints.

Editor’s Note: Verify that dandelions have not been treated with chemicals. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.