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How To Make Dandelion Herbal Jelly
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| Time Required: 1 hour Here's How: Pick at least 10 cups of dandelion blossoms. Remove the milky stems to avoid a bitter taste. Snip off base of each dandelion flower until you have just yellow petals. Pour boiling water over petals. Steep until room temperature or overnight if possible. Strain through coffee filter to remove spent petals. Add additional water until tea measures 3 Cups. Combine tea, lemon juice, box of pectin, sugar into large saucepan. Boil until jelly sheets on the back of a spoon. Pour into hot jelly jars, leaving 1/4 inch headspace. Secure lid and ring to seal. Tips: Keep petals in freezer to store, until you have the proper amount. Some recipes add food coloring, if desired, add 2 drops annatto coloring. This is found in any cheesemaking supply shop. If your jelly does not set up properly, open and reboil to thicken. You must use new lids to reseal. Only pick flowers from a fresh, unsprayed area. What You Need: | |
| 4 Cups | dandelion petals |
| 4 1/2 Cups | sugar |
| 2 Tbsp. | lemon juice |
| water | |
Large saucepan or soup pot
Long spoon for stirring
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