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Dandelion Jelly

  • 1 qt. fresh dandelion blossoms
  • 2 qt. water
  • 1 T. lemon juice
  • 1 pkg. Sure-Jell
  • 5 1/2 c. sugar
     
 
Pick dandelions. snip off stem and green color under blossoms. In large enameled pan, boil dandelion petals in water for 3 minutes. Cool, strain and press to extract all juice. Measure 3 1/2 cups of dandelion juice, add lemon juice and Sure-Jell. Bring to boil in a large jelly kettle. Add sugar. Mix well. Boil and stir for 2 1/2 minutes. Use jelly thermometer. Pour into small jar and seal with paraffin or use jelly jars and seal with dome lid and band. Tastes like spring honey.
 





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