Orange Butterscotch Dandelion Jelly

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I found this recipe in one of those little stapled paper cookbooks in a museum.  It is filled with delicious and fun pioneer recipes.  I use the leaves and roots of the dandelions in my herbal medicines so I don’t ever kill dandelions and the flowers are so pretty, it seemed like a wonderful idea to turn them into something too.  This tastes a bit like honey.  It will also take on whatever extract you put in it.  This time I chose orange and butterscotch.

Orange Butterscotch Dandelion Jelly

Collect a quart jar of dandelion flowers.  Pour into a strainer and let sit for awhile to let any tag alongs escape.

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Put dandelion flowers into a soup pot and pour 2 quarts of water over.  Bring to boil and boil for about 4-5 minutes.

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Strain through a cheesecloth and reserve 3 cups of dandelion water.

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Bring that 3 cups of dandelion water to boil and add 1 package of pectin stirring constantly.  Gradually stir in 5 1/2 cups of sugar (I like organic, raw sugar) and boil 5 minutes more.

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Add in 1 Tablespoon of orange extract and 1 Tablespoon of butterscotch extract and boil one more minute.

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Pour into 4 ounce jars leaving a half inch head space.  Make sure lid rim is clean and replace lid.  Boil in water bath for 5 minutes.  Add one minute per 1000 feet altitude.  I live at 6500 or so feet above sea level, so I round up and boil the jars for 12 minutes.

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Let rest on towel when you pull them out.  Listen for the lovely tell tale popping to let you know the lids are sealing.  It may take a few days for jelly to set.  Enjoy with homemade bread.

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Recipe based off of one in “Old Pioneer Recipes” from Bear Wallow Books.