4 cups dandelion blossoms
1 quart water
1 teaspoon lemon or orange extract
1 package powdered pectin
4 1/2 cups granulated sugar
Yellow food coloring (optional)
Pick dandelion blossoms early in the morning (this helps avoid insects). Remove the stems. Make sure there are no green parts left as they are bitter. Boil blossoms in water for 3 minutes.
Drain and save liquid.
Using 3 cups dandelion liquid, lemon or orange extract, powdered pectin and sugar, cook jelly according to the directions on powdered pectin box.
Vegetable Canning Recipes