Goldenrod Jelly

Use 8 cups of Blossom (tops) - the green is ok - I did not use the stems though
7 cups water (simmer these to make the golden rod tea.
Let the tea steep until cooled (or overnight)
Strain the tea through a fine sieve.
Use 5 cups of the tea (about 1200 ml)
- add 2 packs of sure jell (80 g pectin)
stir until dissolved - let boil for 1-2 minutes
-Then add 6 cups of sugar (1200g)
Bring to a rolling boil
you can add a tiny piece of butter (optional - to reduce the foaminess during boiling)
A splash of bottled lemon juice (optional - but gives a GREAT flavor)
This makes about 5 (and a bit) pints
Canning as you would for any other jams and jellies.

Golden Rod benefits: to reduce inflammation, relieve muscle spasms, fight infections, and lower blood pressure. It does seem to act like a diuretic, and is used in Europe to treat urinary tract inflammation and to prevent or treat kidney stones.
The syrup (don't add the pectin) is also useful for allergy relief.
I had this mixture NOT set once - however it was the consistency of runny honey - and tasted just like honey!!!!
We used it as syrup and to add to teas - it was delicious.