Recipe Archives->Preserving->Dandelion Jelly 02

Dandelion Jelly

2 cups dandelion blossoms
1 quart water
1 pkg. sure jell
5 1/2 cups sugar
2 TBS. orange or lemon extract
4 to 6 drops yellow food coloring

In a saucepan, bring dandelion blossoms and water to a boil. Boil
for 4 minutes.  Strain through a jelly bag, reserving 3 cups liquid.
Discard blossoms.

In large kettle, combine dandelion liquid and sure jell. Stir well.
Bring to a full rolling boil stirring constantly. Add sugar, return
to full rolling boil. Boil for 1 minute stirring constantly. Remove
from heat, add extract and food coloring. Skim off foam. Pour into
hot jars and seal.

Note: Make sure dandelions have not ben treated with chemicals.
Throughly rinse and dry blossoms before cooking.

Printable version: dandelion-jelly02.txt.