Dandelion Jelly, Lilac Jelly
1 quart of bright, fresh dandelion blossoms
2 Tbs. lemon juice
1 package of powdered fruit pectin
5 1/2 cups of sugar
Rinse the dandelions quickly in cold water and snip off the stems and green collars under the blossoms. Boil the petals in 2 quarts of water for 3 minutes. Cool and strain through cheese cloth, pressing the petals with your fingers to extract all the juice.
Measure out 3 cups of the dandelion liquid and place in a large jelly kettle. Add 2 tablespoons of lemon juice and 1 package of powdered fruit pectin (1 ¾ ounces). Bring the mixture to a boil. Add 5 ½ cups of sugar, stirring to mix well. Continue stirring and boil the mixture for 2-½ minutes.
Pour into small glasses and cover with paraffin when the jelly is cool.
2 cups of packed lilac blossoms, leaves and stems removed.
3-4 cups of boiling water
1/4 cup lemon juice
4 cups of sugar
1 pouch powdered pectin
Cut the lilac flowers from your tree (it doesn’t matter if you use white, light purple, dark purple flowers or a combination), then remove the flower petals until you have 2 cups of firmly packed blossoms.
Add the blossoms to a quart-sized canning jar and cover to the jar neck with boiling water. Cover the jar and let it cool, then place in the fridge overnight to steep.
The next day strain the flowers through cheese cloth, pressing or squeezing to remove as much liquid as possible. You should have 3 1/2 to 4 cups of liquid, make up the difference with water.
Pour the lilac tea into a large pot, add the lemon juice and pectin and bring it to a boil.
When it’s boiling add the sugar, stirring until it has dissolved and return the mixture to a full boil for 1-2 minutes. 6. Remove from heat, skim off any foam and ladle into jars.