Dandelion Jelly

I just found this book: Good Old Days in the Kitchen Edited by Ken and Janice Tate. It is a compilation of stories and recipes from people that grew up around the turn of the century to about the 1930's, all of them memories from the kitchen.

I really enjoyed it, so much so that I sat down and read it cover to cover. One of the recipes caught my attention, dandelion jelly, who ever heard of such a thing?

Well. Teach us, generations of the past, because we are an ignorant lot! Apparently there is a long list of benefits we can receive from eating what we thought was just a flowering weed for boys to bring to their mommies in bunches with fat, grubby little hands.

Since my dandelions are in full bloom (you know, the ones I painstakingly cultivate out back) I thought this recipe was very timely!

Dandelion Jelly

Pick 1 quart of fresh dandelion blossoms (take care to avoid any that might have been exposed to herbicides, pesticides or fertilizers.) Quickly rinse blooms with cool water to remove any insects. Snip of green collars.

Combine cleaned blossoms in a saucepan with 2 quarts cold water. Bring to a boil and boil for three minutes. Set aside to cool.

Strain liquid, pressing petals with fingers to extract juice.

Measure three cups dandelion liquid in to a saucepan; add 2 Tablespoons lemon juice and 1 (1 3/4 ounce Sure Jell. Bring to a boil.

Add 5 1/2 cups sugar, stirring well. Boil for 2 1/2 minutes, stirring constantly. Put in jars and seal.

***UPDATE: I tried this recipe and it turned out beautifully (I processed in a water bath canner for 5 minutes btw), a very mellow honey like taste.***