4 Cups dandelion petals (200g)
4 1/2 Cups sugar
2 Tbsp. bottled lemon juice (fresh lemons have varying acidity - so use bottled)
water (5 cups)
1 box powdered pectin for less sugar recipes
Large saucepan or soup pot
Long spoon for stirring
Directions
Pick at least 10 cups of dandelion blossoms. Pluck off the petals
1. Pour boiling water over petals. Steep until room temperature or overnight if possible.
2. Strain through coffee filter to remove spent petals.
3. Add additional water until tea measures 3 Cups.
4. Combine tea, lemon juice, box of pectin, sugar into large saucepan.
5. Boil until jelly sheets on the back of a spoon.
6. Pour into hot jelly jars, leaving 1/4 inch headspace.
7. Secure lid and ring to seal.
Thanks for the recipe.
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Will try this when we get our bumper crop of dandelions.
All this talk on jellies made me think of Strawberry Jelly from tomatoes, we used to make it in Canada.
STRAWBERRY JAM (MADE FROM TOMATOES)
2 c. peeled & chopped tomatoes
1 1/2 c. white sugar
1 pkg. strawberry Jello
Drain off as much juice from the tomatoes as possible. Cook tomatoes and sugar for 5 minutes. Add Jello and stir until Jello is dissolved. Put in jam jars.
Couldn’t belive that the delicious strawberry jam I was eating on my toast was made out of tomatoes.
Also a Thank you for the recipe. Sounds wonderful!
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