Gather 4 cups blossoms early in the day.
Wash well and add 4 cups water to blossoms.
Boil hard for 5 minutes.
Drain through a cloth.
Measure 3 cups of dandelion liquid and add 1 tsp. lemon juice, 1 package sure-jell (or equivalent amount of pectin), and 3 1/2 cups sugar.
Boil till it reaches jelly point (drops on spoon begin to thicken).
Pour into hot jars and seal.
The recipe I was following said this would take about 30 minutes at a full rolling boil. I boiled mine for 15 minutes, and it was too long. I should have gone by the "jelly point" - which was at about 8 minutes - but that seemed too short! So I kept boiling. And I have some very, very, set-up jelly. I need to warm it in order to use it.
But, here's the lovely thing about dandelion jelly - it tastes just like honey! So, I can warm this jelly and use it on pancakes or bread, or I can use it in any recipe that calls for honey. (I used it in some awesome stir fry sauce the other night.)
Maddie and I will have to give it a go again, and see if I can get the boiling time right, so we have some nice jelly.
But for now, I have some cheap "cooking honey" in my cupboard.