How to make dandelion jelly

INGREDIENTS

250 gr dandelions (this is about 300 pieces, only the yellow buds)
1 kilo of jam sugar 2: 1
2-3 slices of orange
1 lemon sliced
water
sterilized jars

Making dandelion jelly is easy and super tasty! This is how you do it.

Preparation

pick all the yellow from the dandelions and put it in a pan and add just enough water until they are covered
add the orange and lemon slices and bring to the boil
turn off the heat, put a lid on the pan and let it steep overnight for up to 24 hours
The next day, strain the mixture through a wet tea towel in a colander.
Express all moisture well
Measure the amount of liquid you have and put it in a saucepan.
Add 50 g of jam sugar per 1 dl of liquid and cook it in about 3-5 minutes to a nice jelly.
Fill the sterilized jars with the hot dandelion jelly, close with the lid.
Let the jelly cool down in the jars so that the jars will suck vacuum and the lid 'clicks'. This way the jelly has a long shelf life.

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