Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Sauces - Marinades > Jam - Jelly
Dandelion Jelly
Ingredients:
- 4 cups yellow parts of dandelion blossoms
- 3 cups boiling water
- 4 1/2 cups sugar
- 2 Tbsp Freshly squeezed lemon juice
- 1 pkg powdered pectin
Pull the yellow blossoms apart from the green parts. Get lots and lots of
blossoms.. While you are collecting them, you can freeze what you already have.
Make sure there are no green parts since the green parts have a bitter flavor.
I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the
jelly. Bring the water to a boil and fill the water with dandelion blossom
shreds. Simmer over very gentle heat about 10 minutes. Pour the water and
blossoms through a strainer. Press the blossoms as dry as possible to extract
the maximum amount of water. Add more blossoms to the strained water and simmer
for about 10 minutes. Continue simmering and straining until all the blossoms
are used up. Add more water to make up 3 cups. You lose some water because it
is caught in the blossoms. Strain the water very well. I use a coffee filter.
Combine water with lemon juice, sugar and pectin. Bring to roiling boil and
stir until sugar is dissolved. Boil hard for one minute. Skim. Pour into hot
jars and seal. I haven't used food coloring but I have seen this jelly lightly
tinted and it looks prettier.
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
