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Dandelion Jelly

  • 2 qt. Dandelion Blossoms
  • 1 qt. Water
  • 1/4 c. Lemon Juice
  • 1 pkg. Sure-Jell
  • 3 c. Sugar
     
 
Pick enough dandelion blossoms to make 2 qt. and remove all traces of greens. Wash. Simmer covered for 5 - 10 minutes. Strain through a jelly bag and save juice. Measure out juice and add water to make 1 qt. of liquid. Mix in lemon juice and Sure-Jell and bring to a hard boil, stirring occasionally. Add sugar and again bring to a full boil, stirring occasionally. Continue boiling until it reaches the jelly point (thickened and will not flow in a stream from a spoon, but will divide into 2 slow streams or drops that run together). Remove from heat and skim jelly. Pour into sterilized jars and seal with paraffin or sterilized lids.
 





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