Ingredients
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1 quart of lightly packed fresh organic bright dandelion flowers (try to use only yellow petals discarding the green which I just pinch off)
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2 tablespoons fresh lemon juice
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1 lemon, zest of, thinly chopped
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5 1/2 cups sugar, or
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5 1/2 cups lavender sugar with vanilla, Lavender Sugar With Vanilla
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1 vanilla bean, split
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1 (1 3/4 ounce) package dry pectin
Instructions
- Using stainless steel pan, boil the flowers in 2 quarts of spring water for 10 minutes, cool, and strain, pressing the liquid out of the flowers gently, then restrain through a coffee filter.
- Measure 3 cups of the liquid, add the lemon juice, zest and pectin. Optional: add 1 split vanilla bean.
- Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
- Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, carefully remove vanilla pod, pour into hot clean half pint jelly jars and seal.
- May 4,2010 - I made using 6 cups liquid, 7 cups sugar juice of 1 lemon just over 4 tablespoons, 1/2 teaspoon vanilla and 1 1.75oz(49)grams of pectin. Making 9 1/2 pint jars.