DANDELION JELLY
I have made this jelly for many years. It has a wonderful honey taste and friends and family are always delighted receive it as a gift.-Donna Bohaty, Rockford, Illinois
Provided by Taste of Home
Time 35m
Yield about 6 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring dandelion blossoms and water to a boil; boil 4 minutes. , Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place dandelion mixture in prepared strainer. Strain mixture, reserving 3 cups liquid. Discard blossoms., In a Dutch oven, combine pectin and reserved dandelion liquid. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly., Remove from heat; add extract and, if desired, food coloring. Skim off foam. Ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
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