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Dandelion Jelly

Recipe photo courtesy of Marcus Nilsson

This "jelly" does not require the sterilizing and sealing process commonly used for jams and preserves. Simply keep it refrigerated in an airtight container, and enjoy for up to 2 weeks.

Source: Martha Stewart Living, April 2008
Yield

Ingredients

Directions

Cook's Notes

Jelly can be refrigerated in the airtight container for up to 2 weeks.

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  • The Cook
    5 APR, 2015
    I followed this to a T. It sat in the fridge overnight. It is still extremely thin and not jelly like at all. It does have a nice taste but will be used as an ice cream topper, on pancakes or maybe even a marinate for a sweet chicken. I don't know if I will try to mix more pectin into it. It would make a lovely jelly. I will try this one again but double or maybe even triple the pectin.
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