Dandy Dandelion Jelly

Serves: 5
Total Calories: 696
Yield: 5 jars


1 quart fresh dandelion blossoms, stems removed
1 quart boiling water
1 (1 3/4-ounce) package powdered pectin
1 teaspoon lemon or orange extract
4 1/2 cups sugar
5 (1/2-pint) canning jars and lids sterilized


Combine blossoms and water in a large saucepan; bring to a boil over medium heat. Boil for 3 minutes; strain, reserving 3 cups liquid. Discard blossoms. Add pectin, extract and sugar to saucepan; boil for 3 minutes. Pour into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure lids and rings. Process in a boiling water bath for 15 minutes; set jars on a towel to cool. Check for seals.

Tip: Set jars of jams or jellies inside a new watering can, then tie on a sunny dandelion bouquet…what a thoughtful housewarming gift!

Nutritional Facts:

Serves: 5
Total Calories: 696
Calories from Fat: 0

This Dandy Dandelion Jelly recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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