An online friend, Emily, said she was making dandelion jelly and that it was yummy. Curious, I asked for the recipe. She did. I found this specific recipe in several places on the internet, so I thought it would be OK to share. I then set out on the adventure to make this jelly with my friend.
Ingredients
4 cups dandelion blossoms --from a chemical free lawn!
Make sure not to use the stems as they tend to be bitter!
4 cups water
1 (1 1/2 ounce) package fruit pectin
1 teaspoon lemon extract
4 1/2 cups sugar
4 cups dandelion blossoms --from a chemical free lawn!
Make sure not to use the stems as they tend to be bitter!
4 cups water
1 (1 1/2 ounce) package fruit pectin
1 teaspoon lemon extract
4 1/2 cups sugar
Directions
Pick blossoms without stems attached. Bring water to a boil in a medium saucepan, add the blossoms, and cook for 3 minutes. Strain 3 cups of the liquid through a sieve or cheesecloth into a bowl. Discard the blossoms. Stir the fruit pectin, lemon extract, and sugar into the liquid. Return to the saucepan, bring to a boil and cook for 3 minutes. Immediately pour into sterilized half-pint jars and attach the seals and lids.
Pick blossoms without stems attached. Bring water to a boil in a medium saucepan, add the blossoms, and cook for 3 minutes. Strain 3 cups of the liquid through a sieve or cheesecloth into a bowl. Discard the blossoms. Stir the fruit pectin, lemon extract, and sugar into the liquid. Return to the saucepan, bring to a boil and cook for 3 minutes. Immediately pour into sterilized half-pint jars and attach the seals and lids.
Makes 6 half-pint jars.
Note: My Jelly turned out like syrup. I feel this recipe was designed for sea level. I live at over 4800 ft elevation. So, I searched the internet for someone who had success at high altitude and what they did differently. I shall use this same recipe ingredients list, but try making this again with the new high altitude process. When I get the process down I will replace this recipe with the recipe with the proper process and pictures!
3 comments:
Wow- this sounds incredibly interesting- What does it taste like?
Thanks and Please let me know,asap what to do to make this better! Carol
This has a delicate honey lemon flavor. I have drizzled it on hot buttered rolls and on buttermilk pancakes. I am not a syrup person, but this delicate syrup was deliciously yummy on my stack of cakes.
There is a link to high altitude process at the end of the recipe directions. When I do it next, I will use my ingredient list, but I would follow the high altitude process. The mixture needs to get to the jelling point in order for jelly to firm up. No problem at low altitude. It takes longer to get it to the proper jelling temperature at high altitude. Enjoy!
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