Dandelion Jelly

Recipe View 10 mins First Infusion: In a large, non-reactive pot, bring water to a gentle simmer over medium heat. Add 2 cups of dandelion petals and simmer gently for 10 minutes. (Time: 10 minutes)

Recipe View 15 mins Strain and Extract: Using a slotted spoon, remove the petals from the pot. Strain the infused water through a fine-mesh sieve lined with cheesecloth into a heat-resistant bowl. Squeeze the petals to extract as much liquid as possible. Discard the spent petals. Repeat the infusion process with the remaining 2 cups of dandelion petals. (Time: 15 minutes)

Recipe View 5 mins Combine and Boil: Measure out 3 cups of the dandelion-infused water. If needed, add tap water to reach 3 cups. Pour the infused water back into the pot. Stir in the lemon juice, powdered fruit pectin, and yellow food coloring (if using). Bring the mixture to a full rolling boil over high heat, stirring constantly. (Time: 5 minutes)

Recipe View 1 mins Add Sugar and Set: Add the sugar to the boiling mixture. Return to a full rolling boil that cannot be stirred down, continuing to stir constantly. Cook for exactly 1 minute, maintaining the rolling boil. (Time: 1 minute)

Recipe View 2 mins Skim and Prepare Jars: Remove the pot from the heat. If necessary, skim off any foam from the surface of the jelly with a spoon. (Time: 2 minutes)

Recipe View 15 mins Jarring and Sealing: Carefully pour the hot jelly mixture into hot, sterilized canning jars, leaving 1/4 inch of headspace at the top of each jar. Remove any air bubbles by running a clean knife or thin spatula around the inside of each jar. Wipe the rims of the jars clean with a damp paper towel. Center the lids on the jars and screw on the bands fingertip-tight. (Time: 15 minutes)

Recipe View 20 mins Processing: Place a canning rack in the bottom of a large stockpot. Fill the pot halfway with water and bring to a boil. Gently lower the filled jars into the boiling water using a jar lifter, ensuring that the jars are at least 2 inches apart and that the water level is at least 1 inch above the tops of the jars. Bring the water back to a rolling boil, cover the pot, and process for 7 minutes. (Time: 20 minutes)

Recipe View 24 hrs Cooling and Sealing Check: Carefully remove the jars from the pot using a jar lifter and place them on a towel-lined surface, allowing at least 1 inch between jars. Let the jars cool undisturbed for 24 hours. As the jars cool, you should hear a popping sound as the lids seal. After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. (Time: 24 hours cooling)