(Jams and jellies and curds...)

  
Dandelion Jelly
(what, a dandelion recipe? - this is yummy!)
  

1 qt. dandelion blossoms (picked in the morning; don’t pick any near exhaust fumes or that have been toxically sprayed!)

1 qt. water

1 package pectin

2 tbsps. lemon juice

41/2 cups sugar

yellow food coloring

Rinse the blossoms and drain, then discard the green calyx "holders". Boil the dandelions in the water for 3 minutes and drain off 3 cups of liquid. Add to this the pectin and lemon juice and bring all back to a rolling boil. Stir in the sugar and a few drops of coloring; boil for another 3 minutes or until it reaches jelly stage. Pour into sterilized jars and seal as preferred.