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Dandelion Jelly

1 quart Dandelion blossoms
2 quarts Water
2 tablesppons lemon juice (fresh is best)
1 3/4 oz powdered fruit pectin (I use Ball)
5 1/2 c Sugar

Pick bright yellow, fresh dandelion blossoms and pack them in a quart 
container tightly. This will require a lot of dandelion blossoms! 
Rinse quickly in cold water to remove any insects and/or dirt on the 
petals. Don't leave the blossoms to soak, but remove and drain as quick 
as possible. Remove as much of the stem as possible, however you will 
leave the outside green part of the flower intact.

In an enamel or glass saucepan, boil the dandelion petals in water for 3 
minutes, or a little longer, until the water takes on their color. I 
like a darker yellow, so I boil it a little longer. Cool and strain, 
pressing the flowers with your fingers to extract all of the dandelion 
juice.

Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit 
pectin. Stir to combine. Bring to a boil, in a large kettle. Add the 
sugar, stirring to mix well. Continue stirring and boil the mixture for 
2 and 1/2 minutes.
   
Pour into hot sterilized jelly jars and seal. Process for five minutes 
in a boiling water bath.
   
Yield: Five 1/2 pint jars.

Original Source Unknown

VARIATIONS:

Orange Dandelion Jelly: 
Add 1-2 Tbsp Orange Extract in place of the lemon juice.

Lemon Dandelion Jelly: 
Add 1-2 Tbsp. Lemon Extract in place of the lemon juice.




Beet Juice Jelly

6 cups beet juice
1/2 cup lemon juice
1 (1 3/4 ounce) boxes Sure-jell pectin
8 cups sugar
1 small package Jello (strawberry, raspberry or cherry)

In large heavy pot, combine juices and pectin. Bring to a full rolling 
boil and boil 1 minute. Add the sugar and Jello, bring back to full 
rolling boil and boil for 1 minute. Remove from heat and pour into hot 
sterilized jars and seal. Process pints for 10 minutes in a boiling water 
bath.

Source: From my grandmother's friend, Phyllis


Watermelon Jelly 4 cups seeded, diced watermelon 2 Tablespoons lemon juice 1 pouch liquid fruit pectin, (3 ounces) 3 1/2 cups sugar Placed diced watermelon in blender. Cover and blend until smooth. You should have 2 cups puree. Combine puree, sugar and lemon juice in a Dutch oven. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to full rolling boil, and boil hard one minute, stirring constantly. Stim off foam. Ladle into hot sterile jars, leaving 1/4" head space. Seal. Process in boiling water bath for 10 minutes for pints. Source: my grandmother





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All photos and information are copyright by Curt & Theresa Dunlap 2003-2007.

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