Dandelion Jelly
4 cups yellow dandelion
blossoms
3 cups boiling water
4 1/2 cups sugar
2 Tbsp Freshly squeezed
lemon juice
1 pkg powdered Pectin
Separate the yellow blossoms from the green stems. Get lots of blossoms  lots
and lots of blossoms. More blossoms mean more flavor for the jelly.  

Make certain there are no green  stems, they taste disgusting and will destroy
the entire batch.

Bring the water to a boil and fill the water with yellow dandelion blossom
shreds.

Simmer over a gentle heat about 10 minutes. Pour the water and blossoms
through a strainer.

Press the blossoms out as dry as possible to extract the maximum amount of
water and flavor.

Add more blossoms to the strained water and simmer for about 10 minutes.
Continue simmering and straining until all the blossoms are used up.

Add more water to make up 3 cups. You lose some water because it is caught
in the blossoms. Strain the water very well.A coffee filter will suffice.

Combine the water with lemon juice, sugar and pectin. Bring to roiling boil and
stir until sugar is dissolved. Boil hard for a minute.

Skim and Pour into hot jars and seal.
Directions
Ingredients