Dandelion Jelly - Ketogenic.cookingpoint.net

Learn how to make this easy and delicious jelly using common dandelions growing in your backyard!

4 cups dandelion tea
3 cups white sugar
2 tbsp lemon juice
1 package Sure-Jell low or no sugar needed pectin (1.75 oz pink box)
1/2 tsp butter – optional, to add at any point during cooking to reduce foam in your jelly

Bring 4 1/2 cups of water to a boil in a saucepan.
While the water heats, place 2 cups of dandelion petals into a heatproof container or pitcher.
Pour the boiling water over the dandelion petals, cover the container loosely, and steep for around 1 hour.
Strain, squeezing the extra water from the dandelion petals.
You should end up with 4 cups of dandelion tea. (If needed, add a little extra water to reach 4 cups total liquid.)
If you aren’t making your jelly right away, refrigerate the dandelion tea for 24 hours, or freeze for longer storage.

If you’re water bath canning, start heating the water in your canner.
Heat your jars by keeping them in the water bath canner, a pot of boiling water, or your dishwasher set to sanitize cycle. (You want them hot when pouring in hot jelly, or they could crack.)
Place the 4 cups of dandelion tea infusion in a heavy stockpot.
Add 2 tbsp lemon juice to the dandelion tea.
Measure 3 cups of sugar into a bowl.
Scoop 1/4 cup of that sugar and place it into a new bowl.
Add the pack of pectin to the smaller bowl of sugar (containing 1/4 cup) and stir well.
Add the pectin, mixed with the 1/4 cup sugar, to the dandelion tea and lemon juice in the pot.
Turn the burner to high heat and stir constantly until the mixture reaches a full rolling boil.
Add the remaining sugar and return it to a full rolling boil, stirring constantly.
Boil for one minute, still stirring constantly. The jelly will boil up significantly at this point.
After one minute, remove the pot from the heat.
Working quickly but carefully, remove the hot jars onto a towel, and ladle or pour the hot jelly mixture into them.
If you plan to water bath can your jelly, leave a 1/4 inch headspace at the top of each jar.
Wipe the rims with a damp paper towel, to remove any sticky residue that might interfere with the seal.
Cover each jar with a lid and screw the ring on firmly.
Optionally: For longer storage, water bath can your jelly.

After filling the jars, and adding the lids/rings, carefully lower them into the hot water of a water bath canner. (Use a canning rack if available, or a canning jar lifter.)
Cover the canner with its lid.
Heat the water to a boil over medium high heat.
Boil the jars, with the lid on the canner, for 10 minutes.
After 10 minutes, remove the lid carefully (watch for steam!), and remove the jars.
Place the jars on a towel and leave them undisturbed for at least 12 to 24 hours.

Store any jars that failed to seal in the refrigerator and use within 3 weeks. Successfully sealed jars are shelf-stable and can be stored for 1 year. Once opened, refrigerate and use within 3 weeks.