• 48servings
  • 35minutes
  • 97calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, P

Ingredients Jump to Instructions ↓

  1. 2 cups dandelion blossoms

  2. 1 quart water

  3. 1 package (1-3/4 ounces) powdered fruit pectin

  4. 5-1/2 cups sugar

  5. 2 tablespoons orange or lemon extract

  6. 4 to 6 drops green food coloring, optional

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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