Directions
- 1Pick about a gallon of dandelions and make sure they are fully open.
- 2Clean the petals by snipping the green end off and tapping it to remove the green part from the yellow petals.
- 3Put the petals in a mason jar.
- 4Fill the jar with boiling water.
- 5Screw the lid on and let it sit overnight.
- 6Strain the dandelion tea through a cheesecloth or strainer and squeeze as much liquid as possible until you have 4 cups of liquid.
- 7Add the liquid to a saucepan, add lemon juice and Sure Jell.
- 8Bring to a boil and boil for exactly one minute.
- 9Add sugar and bring to a full rolling boil for one to two minutes, depending on the thickness you want.
- 10Let it settle, skim off the foam and ladle into mason jars.
- 11You can either put the jars in the fridge for a couple of months or in the freezer for up to six months. Alternatively, you can run them through a water bath, which will make them shelf-stable for up to two years.
Ingredients
- 3 cups Dandelion petals
- 32 oz Boiling water
- 2 tablespoons Lemon juice
- 1 packet Sure Jell
- 4 cups Sugar
Equipment
scissorsmason jarcoffee makercheesecloth or strainersaucepanfunnelmeasuring cup
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