Dandelion Jelly has a wonderful honey flavor. I used lemon extract which gave it a nice citrus like flavor. It was a big hit at Easter dinner on the dinner rolls. Also good on cream cheese and English muffins or crackers.
As requested, here's the recipe. Enjoy!
Donna Bohaty of Rockford Illinois
2 cups dandelion blossoms
4 cups water
1 pkg (1 3/4 oz) powdered fruit pectin
5 1/2 cups sugar
2 Tbsp orange or lemon extract
2. Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over bowl. Place dandelion mixture in prepared strainer. Strain mixture, reserving 3 cups liquid. Discard blossoms. (at this point, the liquid is a rather unappealing pond-water color. Just so you know...)
3. In a Dutch oven, combine pectin and reserved dandelion liquid. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
4. Remove from heat; add extract. Skim off foam. Ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. wipe rims. Center lids on jars; screw on bands until fingertip tight.
5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Yield: about 6 half-pints.
This recipe is from the Country Woman magazine. My Mother-In-Law passes the magazine on to me... it's full of great ideas and inspiring stories about independent women doing fabulous things on/off the land. This edition also had a recipe for Dandelion Soup, Dandelion Salad and Dandelion Potato Salad.