Dandelion Jelly

By Willa Wick in Food

This is the time of year when dandelions are at their peak, so why not select some of that yellow fluff and turn it into a tasty delight to accompany tea biscuits or scones.
For every “head” you pick you are preventing hundreds of new plants from springing up in your lawn next year.
Be sure to pick your flowers where you know they have not been sprayed.

3 cups of dandelion tea
4 ½ cups sugar
2 tbsp lemon juice or orange extract
1 box powdered pectin

Pick at least 10 cups of blossoms. Pinch the flower and snip off the green base as you only want the yellow petals. You need at least 4 cups of petals.
Pour boiling water over the petals and let it sit overnight. (When this is brewed you will have a horrible looking dark yellow dandelion tea).
Strain the tea through a coffee filter or jelly bag to remove the petals (add additional water if necessary to measure the correct amount of liquid for the recipe.
Add dandelion tea, lemon juice, 1 box pectin and sugar into large saucepan.
Bring to boil and continue to boil for 1 – 2 minutes.
Remove from heat and fill sterilized jars.