Ingredients
The following ingredients have 4 Servings
- 6-7 cups yellow dandelions (remove green leaves and tips)
- 6 tablespoons powdered pectin
- 4 cups of boiling hot water
- 1/3 cup of fresh lemon juice
- 4 1/2 cups of granulated sugar
Instruction
- Gather your dandelion blossoms. Remove all greens, leaves and debris. Rinse in a colander to remove any dirt and debris.
- Boil 4 cups of water.
- Place the dandelion blossoms in a tall jar or pitcher with a lid, and pour the hot boiling water over them. Allow this to sit for 12 hours (overnight).
- Using a sieve, strain the flowers/petals from the infused water.
- Heat the dandelion infusion water in a large pot on the stove until boiling. Add the powdered pectin and the lemon juice. Boil for 1 minute, stirring frequently.
- Stir in the sugar and heat continue heating on medium high stirring constantly.
- When the mixture hits 220 degrees you're done.
- Ladle the liquid into the jars leaving about a 1/2" of head space at the top.
- Seal the jar with the lids. Flip the jars upside down for about 10 minutes.
- Flip them upright and place in a cool, dry place for 24 hours to continue cooling. You should hear them pop when they seal.
- When completely cooled, be sure to test jars for proper sealing.
