Dandelion Jelly

• 2 cups dandelion blossoms
• 4 cups water
• 1 package (1-3/4 ounces) powdered fruit pectin
• 5-1/2 cups sugar
• 2 tablespoons orange or lemon extract
• 4 to 6 drops green food coloring, optional

1. In a large saucepan, bring dandelion blossoms and water to a boil; boil 4 minutes.
2. Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place dandelion mixture in prepared strainer. Strain mixture, reserving 3 cups liquid. Discard blossoms.
3. In a Dutch oven, 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 1 minute, stirring constantly.
4. Remove from heat; add extract and, if desired, food coloring. Skim off foam. Ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. 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.
5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

dandelion blossoms, water, powdered fruit pectin, sugar, orange

Taken from www.tasteofhome.com/recipes/dandelion-jelly/ (may not work)