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Dandelion Jelly

after my last post, sande asked me if i would post the dandelion jelly recipe i have. this is the one linda shared with me.

Dandelion JellyYou will need:2 C boiling water2 heaping cups of fresh dandelion petals (you’ll need to gather about 4 cups whole flowers)1/4 C well-strained, clear lemon juice4 C sugar3 oz liquid pectin (Certo)We’ll want just the dandelion petals for this – not the whole flower head. You’ll get SOME green sepals. and that’s fine – but try to minimize the amount of “green” and have mainly yellow petals for your infusion.Pour boiling water over petals and let steep from 30 minutes to 24hours. 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.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.

i will probably do everything the same but use the powdered pectin instead, and use the amount of liquid from the steeped dandelions the package calls for. i seem to have better luck with it than the liquid pectin. now i haven’t made this yet, it is in the plans for next week. if i get to it sooner i will post the pics and particulars of it, but for now expect that post next week. my youngest son tom is getting married this weekend, so we are all a bit busy!LOL:) anyone else make dandelion jelly?

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