Dandelion/Forsythia Jelly

Dave B

By
@Augisdaddy

Wow what a great floral jelly! Be warned where your substituting part of the sugar for honey, you may have trouble getting this to jell, so make sure you "cook" your jelly after add the pectin for at least 30-45min. Enjoy!!!

Rating:
★★★★★ 1 vote
Comments:
Serves:
12-13 half pints
Prep:
24 Hr 30 Min
Cook:
45 Min
Method:
Canning/Preserving

Ingredients

6-8 c
forsythia and dandelion blooms, mixed
Water
to cover
2 c
honey
4 c
white sugar
8 Tbsp
lemon juice
3 1/2 box
pectin (powdered)

Step-By-Step

1Pick 6-8 cups of forsythia and dandelion blooms, just the blooms. Boil enough water to cover them and pour over blooms, let steep for 2 hours. The more dandelion blooms you have the more rich yellow the color and the pollen boost will be, 1 part dandelion 2 parts forsythia blooms is a mix
2Invert saucer over bloom tea and set in fridge over night for at least 24 hours, I've actually let them go for 48hours with no bad effects.
3Strain through wire collie der and squeeze out tea from blooms, discard blooms. Strain liquid through coffee filter or a couple of folds of paper towels. Add enough water to equal 8 cups.
4In a large pot put liquid (tea), lemon juice, and all of the pectin, bring to a boil.
5While liquid is boiling, prepare jars (this should make 13, 1/2 pint jars).
6Once liquid boils, add honey and sugar, bring back to a boil and reduce heat to a low boil for at least 30 min.
7Ladle into jars leaving 1/4 inch head space, and put on lids as you go. Process in a water bath for 10min, or not, I've done it both ways and had this seal and stay sealed for years. Your choice!!! Enjoy!

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Heirloom