DANDELION JELLY
Got a yard full of those pesky little yellow flowers? Send your little dandelion picker out to the yard and make some jelly together. This jelly is amazingly sweet and flavorful. The flavor would best be described as tasting like fresh honey.
Provided by fotoe!78
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT1h20m
Yield 40
Number Of Ingredients 6
Steps:
- Heat water in a large pot until simmering. Add 2 cups dandelion petals; simmer for 10 minutes. Remove petals with a slotted spoon and strain over a bowl; squeeze out as much liquid from them as possible. Discard petals. Repeat with remaining 2 cups petals.
- Measure out 3 cups of dandelion-infused water, adding tap water to make up the difference if needed, and pour into a large pot. Add lemon juice, pectin, and yellow food coloring; bring to a rolling boil. Add sugar; return to a boil. Cook, stirring constantly, about 1 minute. Remove from heat and skim foam off the surface if needed.
- Pour mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars, 2 inches apart, into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
- Remove the jars from the pot and place on a cloth-covered or wood surface, several inches apart. Press the top of each lid with a finger, ensuring that the seal is tight. Let cool, about 24 hours.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 23.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 22.5 g
DANDELION/FORSYTHIA JELLY
Wow what a great floral jelly! Be warned where your substituting part of the sugar for honey, you may have trouble getting this to jell, so make sure you "cook" your jelly after add the pectin for at least 30-45min. Enjoy!!!
Provided by Dave T.
Categories Jams & Jellies
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Pick 6-8 cups of forsythia and dandelion blooms, just the blooms. Boil enough water to cover them and pour over blooms, let steep for 2 hours. The more dandelion blooms you have the more rich yellow the color and the pollen boost will be, 1 part dandelion 2 parts forsythia blooms is a mix
- 2. Invert saucer over bloom tea and set in fridge over night for at least 24 hours, I've actually let them go for 48hours with no bad effects.
- 3. Strain through wire collie der and squeeze out tea from blooms, discard blooms. Strain liquid through coffee filter or a couple of folds of paper towels. Add enough water to equal 8 cups.
- 4. In a large pot put liquid (tea), lemon juice, and all of the pectin, bring to a boil.
- 5. While liquid is boiling, prepare jars (this should make 13, 1/2 pint jars).
- 6. Once liquid boils, add honey and sugar, bring back to a boil and reduce heat to a low boil for at least 30 min.
- 7. Ladle into jars leaving 1/4 inch head space, and put on lids as you go. Process in a water bath for 10min, or not, I've done it both ways and had this seal and stay sealed for years. Your choice!!! Enjoy!
DANDELION JELLY
I have made this jelly for many years. It has a wonderful honey taste and friends and family are always delighted receive it as a gift.-Donna Bohaty, Rockford, Illinois
Provided by Taste of Home
Time 35m
Yield about 6 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring dandelion blossoms and water to a boil; boil 4 minutes. , Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place dandelion mixture in prepared strainer. Strain mixture, reserving 3 cups liquid. Discard blossoms., In a Dutch oven, combine pectin and reserved dandelion liquid. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly., Remove from heat; add extract and, if desired, food coloring. Skim off foam. Ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
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DANDELION JELLY - EASY FLOWER JELLY RECIPE WITH LESS SUGAR
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4.5/5 (2)Calories 10 per servingCategory Jelly
- Remove the yellow flower petals from the green flower base. Try to avoid getting green bits in with the yellow petals, as they can make your jelly bitter. Compost the green parts of the flower heads.
- Make a “dandelion tea” by placing the flower petals in a heat-resistant bowl and covering them with the hot water. Place a cover over your bowl, and allow the petals to steep for 20-30 minutes. Don’t steep the petals longer, or cook them. Either option will make your tea (and jelly) darker and more green in color.
- Strain out the flower petals with a fine mesh strainer, cheesecloth or flour sack towel. Squeeze out as much liquid as possible. Compost the flower petals and save the dandelion tea for the next step.
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