Dandelion Jelly

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 quart of lightly packed fresh organic bright dandelion flowers (try to use only yellow petals discarding the green which i just pinch off)
• 2 tablespoons fresh lemon juice
• 1 lemon, zest of, thinly chopped (optional)
• 5 1/2 cups sugar, or
• 5 1/2 cups lavender sugar with vanilla, lavender sugar with vanilla
• 1 vanilla bean, split (optional)
• 1 (1 3/4 ounce) package dry pectin

Recipe

• 1 using stainless steel pan, boil the flowers in 2 quarts of spring water for 10 minutes, cool, and strain, pressing the liquid out of the flowers gently, then restrain through a coffee filter.
• 2 measure 3 cups of the liquid, add the lemon juice, zest and pectin. optional: add 1 split vanilla bean.
• 3 put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
• 4 stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, carefully remove vanilla pod, pour into hot clean half pint jelly jars and seal.
• 5 may 4,2010 - i made using 6 cups liquid, 7 cups sugar juice of 1 lemon just over 4 tablespoons, 1/2 teaspoon vanilla and 1 1.75oz(49)grams of pectin. making 9 1/2 pint jars.