Dandelion Jelly
As we all know everything that we can make ourselves on our homestead is one less item that we have to buy and also one more item that we know is healthier for us what we can get from the local superfood stores.
  • 1 – Quart of lightly packed Dandelion Flowers. Only use the yellow portion; try not to get any of the bitter greens of the stem into the pot.
  • 2 – Quarts of Water
  • 2 – Tablespoons of Lemon Juice
  • Zest of one Lemon
  • 1 – Package of Pectin to 3 cups of yellow liquid
  • 5 – Cups of Sugar
  1. Boil the flowers in the water for about 10 minutes.
  2. Cool and strain the liquid.
  3. Add the 2 tablespoons of lemon juice, the zest of one lemon and the 1 package of pectin to 3 cups of yellow liquid.
  4. Bring to a rolling boil.
  5. Add the 5 cups of sugar.
  6. Mix well and return to a boil.
  7. Pour into hot, sanitized pint jars and seal.
  8. Allow cooling before storing.
  9. *Always follow safe canning instructions, refer to your canning manufacture’s operating procedures*
Recipe by Floyd Family Homestead at https://floydhomestead.com/2015/04/20/dandelion-jelly/