Dandelion Jelly

My cousin, Theresa Miller, contributed this recipe to our family recipe book in 2001! I recently found a copy of that, and decided I wanted to share it with our readers.

1 quart dandelion flowers
1 quart water
1 box Sure Jell
2 lemons, juiced
4.5 C sugar

Wash and drain dandelion blossoms; drain in colander. Boil with water for 3 minutes; drain juice. Add Sure Jell and juice of the lemons. Bring to a boil. Add sugar; boil 3 minutes. Pour into prepared jars and seal with wax. Tastes like apple jelly.

Notes: I have heard that the jelly will be sweeter if you make sure to pick out all of the green parts of the blossoms. Also, I think it tastes more like sweet lemon tea. Either way, it’s delicious!

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