Dandelion Jelly

The dandelions are about over in Skunk Hollow, but I did manage to try this recipe last week before the flowers went into seed.  I was really happy with the way it turned out and surprised at how similar the jelly tasted to honey.  With the addition of orange extract, it truly tastes like orange-flavored honey.  It's delicious added to a toasted English muffin smeared with a butter -

Dandelion Jelly

2 C. dandelion blossoms
4 C. water
1 pkg. (1 3/4 oz.) powdered fruit pectin
5 1/2 C. sugar
2 tabl. orange extract

In a large saucepan, bring dandelion blossoms and water to a boil; boil 4 minutes.  Line a strainer or colander with a coffee filter; place over a bowl.  Place dandelion mixture in prepared strainer.  Strain mixture, reserving 3 C. of liquid.  Discard blossoms.

In large pot, combine pectin and reserved dandelion liquid. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.

Remove from heat; add extract. Skim off foam. Ladle hot liquid into hot sterilized half-pint jars, leaving 1/4" headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil and process for 5 minutes. Remove jars and cool.

Yield: About 6 half-pints.