---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Jams
       Yield: 6 servings
       1 qt Dandelion blossoms
       2 qt Water
       2 tb Fresh lemon juice
   1 3/4 oz Powdered fruit pectin
   5 1/2 c  Sugar
   Pick bright, fresh dandelion blossoms and pack the
   quart container pretty tightly.  This is going to
   require a lot of dandelion blossoms!  Rinse quickly in
   cold water to remove any insects/dirt on the petals.
   Don't leave the blossoms in the water for very long
   though, as they will be a little the worse for wear.
   Next, pull up a chair somewhere comfortable, as this
   part is going to take awhile...Snip off the stem and
   green collar under each blossom, so that only the
   petals are left. This takes about four hours!
   In an enamel saucepan, boil the dandelion petals in
   water for 3 minutes, or a little longer, until the
   water takes on their color.  (I boiled the petals for
   4 minutes until I liked the color better.)
   Cool and strain, pressing against the petals with your
   fingers to extract all of the dandelion juice.  (Or
   you can cheat and line a sieve with moistened
   cheesecloth and strain it that way.)
   Measure out 3 cups of dandelion liquid.  Add the lemon
   juice and fruit pectin.  Stir to combine.
   Bring to a boil, using a large kettle.  Add the sugar,
   stirring to mix well. Continue stirring and boil the
   mixture for 2 and 1/2 minutes.
   Pour into hot sterilized jelly jars and seal.  Process
   for five minutes in a boiling water bath.
   Yield:  Five 1/2 pint jars.