This is an article that Gail Martin published with the eHow website back in 2008.
“This old family recipe makes lovely jelly. My husband’s great-grandmother called it Golden Blossom Jelly. Here’s how to make it.
Dandelion Jelly Recipe
Things You’ll Need:
* 1 quart of bright dandelion blossoms
* 2 quarts water
* 5 1/2 cups sugar
* 1 package Sure-Jell
* 2 teaspoons orange flavoring
* 3 drops of yellow food coloring
- Pick the dandelion blossoms. Wash them.
- Bring them to a boil in two quarts of water. Boil for 3 minutes. When it first begins to boil, an unpleasant odor appears, but it soon leaves.
- Strain out the blossoms and discard those. Long ago, they strained it through cheesecloth, but you can use a colander or get a juice straining bag from catalogs that sell canning supplies.
- Add the Sure-Jell to 3 cups of juice. Bring that to a hard boil. Add the sugar. There are directions on the package.
- Return it to a hard boil again. Cook 2 1/2 minutes. During the last half minute, add the orange flavoring and the 3 drops of yellow coloring. I’m not sure where she got the flavoring, maybe from a Watkin’s salesman.
- Pour the jelly into small jars.
- Melt pieces of paraffin in a empty, clean, tin can by putting it in a pan of water on a low heat. When it becomes liquid, pour about an half inch thick over the jelly. As the jelly and paraffin cools they both will set up.
Tips & Warnings
* Place all canned goods in a dark place as sunlight and heat can change the color of the food. That is why our ancestors made pantries, cellars and caves. It was cooler there in the summer and warmer in the winter.
* This recipe comes from our pioneer ancestor, Mary Black, of Blackjack, Kansas. She died in 1903.
* Be sure to pick the dandelions from an area that you know is free of lawn chemicals.”