Serves: 5
Total Calories: 696
Yield: 5 jars
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!
This Dandy Dandelion Jelly recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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