Dandelion Jelly

• 1 quart of lightly packed fresh organic bright dandelion flowers (try to use only yellow petals discarding the green which I just pinch off)
• 2 tablespoons fresh lemon juice
• 1 lemon, zest of, thinly chopped (optional)
• 5 1/2 cups sugar, or
• 5 1/2 cups lavender sugar with vanilla, Lavender Sugar With Vanilla
• 1 vanilla bean, split (optional)
• 1 (1 3/4 ounce) package dry pectin

1. Using stainless steel pan, boil the flowers in 2 quarts of spring water for 10 minutes, cool, and strain, pressing the liquid out of the flowers gently, then restrain through a coffee filter.
2. Measure 3 cups of the liquid, add the lemon juice, zest and pectin. Optional: add 1 split vanilla bean.
3. Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
4. Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, carefully remove vanilla pod, pour into hot clean half pint jelly jars and seal.
5. May 4,2010 - I made using 6 cups liquid, 7 cups sugar juice of 1 lemon just over 4 tablespoons, 1/2 teaspoon vanilla and 1 1.75oz(49)grams of pectin. Making 9 1/2 pint jars.

flowers, lemon juice, lemon, sugar, lavender sugar, vanilla bean, pectin

Taken from www.food.com/recipe/dandelion-jelly-90601 (may not work)