Dandelion Honey/Jelly with a Hint of Lavender and Vanilla
Note: This batch was created in 2018, and the recipe was amazing.
- 1 quart fresh organic vivid dandelion flowers, lightly packed (try to use only yellow petals, discarding the green, which I just pinch off)
- 2 tbsp. fresh lemon juice
- 1 lemon, zested and finely sliced (optional)
- 5 1/2 cups sugar (or 5 1/2 cups lavender sugar with vanilla)
- 1 split vanilla bean (optional)
- 1 package (1 3/4 ounce) dry pectin
- Boil the flowers in 2 quarts of spring water for 10 minutes in a stainless steel pan, then cool and strain, gently pushing the liquid out of the flowers and straining through a coffee filter.
- Add the lemon juice, zest, and pectin to 3 cups of the liquid. 1 split vanilla bean is optional.
- Bring to a boil in a large jelly kettle, then add sugar and stir thoroughly to combine.
- Stir and boil vigorously for 1 1/2 minutes, or until the mixture sheets from a wooden spoon. Skim and carefully remove the vanilla pod.
- Fill hot canning jars with jelly, allowing 1/4 inch headspace. (I use standard ball jelly jars.)
- To eliminate any air bubbles, run a spatula around the inside edge. Then, wipe the jar's edge clean and screw on the lids and rings finger tight.
- Place the jars in a water bath canner and process for 10 minutes, or until done, depending on altitude.
LAVENDER VANILLA SUGAR: INGREDIENTS
- 4 cups of sugar
- 4 teaspoons fresh lavender flowers
- 1 vanilla bean
- Fill a jar halfway with sugar, split vanilla bean, and lavender. (It tastes nice in tea.)