When life gives you dandelions, make jelly!

Aunt Jenny's Dandelion Jelly


Dandelion Jelly
2 heaping cups dandelion petals (it takes about 4 cups whole flower heads)I cut only the yellow part off with scissors
2 c. boiling water
1/4 cup well strained fresh lemon juice
4 cups sugar
3 oz liquid Certo pectin (no substitutions)
a couple drops yellow food coloring if desired
Poor boiling water over petals in a quart jar, cover and let sit for at least an hour..but no more than 24 hours (refridgerate it if you are going longer than an hour(after straining this will be your infusion)
Sterilize jars (I use 4 oz or 1/2 pint jars) and keep hot until ready to fill, get lids in hot water and rings ready too.
To make jelly: stir lemon juice and sugar into infusion in a 3 quart pan. Bring to a full rolling boil that cannot be stirred down. Add liquid certo and continue to boil for two minutes (exactly).This is when to add food coloring if you use it. Skim any foam from top with metal spoon.Ladle quickly into hot jars to 1/8" from top. Clean each rim with hot wet clean cloth and put on lid as each is filled. Water bath can for 10 min.
makes 4 or 5 1/2 pint jars...or 8 or 9 of the 4 oz jars.
Have fun girls! I am finally noticing just a few dandelions popping up in my yard (when the snow melts off and on!) so I know it won't be long until my next batch either.
OH!! If you can't gather enough for a whole batch at once you can freeze the cut petals in a baggie until you have a full 2 cups of petals..adding new ones each day.