Monday, May 4, 2015

when God gives you dandelions...........

You make dandelion jelly............

I am trying this recipe for dandelion jelly. It is supposed to taste like honey which makes sense since the bees make honey out of flowers.

hubs just rolls his eyes........hey, how else will I know if it is good?  I HAVE TO TRY IT.......

thats just me..........

here is the recipe in case you want to get rid of your dandelions. they must be free of any pesticides and spraying..........
took me 10 min to pick a huge bucket full
took me a little longer to cut the green off

they are now steeping.......

will let you know how I make out. I cant wait to see what it is like!


Dandelion Jelly


You will need:
2 heaping cups of fresh dandelion petals (see note below - you'll need to gather about 4 cups whole flowers)
2 C boiling wter
1/4 C well-strained, clear lemon juice
4 C sugar
3 oz liquid pectin (Certo)
food coloring (optional)
NOTE: Look for fully opened flowers, the bigger the better, for ease of preparation. Of course do NOT use any dandelions that have been sprayed with fertilizers or pesticides!

We'll want just the dandelion petals for this - not the whole flower head. You'll get SOME green sepals (wow, botany class was a long time ago - hope that is the correct term!), and that's fine - but try to minimize the amount of "green" and have mainly yellow petals for your infusion. It works best if you hold the flower by the end near the stem, and trim the petals into a bowl or cup, with sharp kitchen scisscors. All the dandelion blossoms stained my fingers yellow!

Pour boiling water over petals and let steep from 30 minutes to 24
hours. I infused mine for about 2 hours - until the liquid was almost room temperature. Strain through a fine sieve, reserving the infusion. If not using immediately, refrigerate up to 24 hours.
Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.

To make the jelly, stir lemon juice (I actually used lime, because that's what I had on hand, and it worked quite nicely!) and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.
As you can see - my infusion is NOT such a pretty color. I decided to add a bit of food coloring - about 20 drops of yellow. I've also seen people use green, but prefer the yellow. To me, Dandelion Jelly is honey-like, in flavor, so between that and the color of the blossoms, a yellow-colored jelly makes sense to me. :)

Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next. Screw band on tightly and invert jar on tea towel for about five to 10 minutes. Jars should seal and lids should pop shut within 10 minutes as they cool. If they do not seal, you can place them in a hot water bath for 10 minutes or place in the refrigerator.
Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars.

2 comments:

  1. So how was it? I remember when I was a kid about a reference to Dandelion Wine. My grandmother said when they were kids they would pick dandelion greens for salads.

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