How to Make Dandelion Jelly

• Snip off the base of each dandelion flower, leaving just the sunny yellow petals. Measure out 4 cups of those delicate petals, ensuring they’re free from debris.
• Pour boiling water over the flower petals, using a ratio of 1 cup of water for every 1 cup of blossoms. Let this steep at room temperature overnight.
• Strain the mixture through a coffee filter, jelly bag, or cheese cloth. Add extra water until you reach a total of 3 cups of liquid.
• Get your canning jars ready, and heat the water bath canner without boiling it.
• In a large saucepan, mix your dandelion tea, lemon juice, and powdered pectin. Bring this to a rolling boil, stirring occasionally.
• Gradually add the sugar to the boiling mixture, stirring continuously. Allow it to return to a boil and bubble for 1-2 minutes.
• Remove from heat and stir in yellow food coloring, if desired.
• Pour the hot jelly into your prepared jars, leaving 1/4” headspace. Remove air bubbles and secure the lids.
• Carefully lower the filled jars into the hot water bath canner. Bring the water to a boil and begin timing your processing.
• Process the jars: 10 minutes for 0-6,000 ft or 15 minutes above 6,000 ft.
• After processing, turn off the heat, remove the lid, and let the canner rest for about 5 minutes.
• Carefully take the jars out of the canner and let them cool for another 5 minutes.
• Place the jars a few inches apart on a thick towel to cool completely for around 12 hours.
• Remove the metal bands, check seals, label the jars, and store in a cool, dark place.