Wednesday, April 21, 2010
Got Dandelions??? Make Jelly!!
Two weeks ago while looking for some new and interesting jelly recipes. I found this great recipe for dandelion jelly! Why not.....what else can we do with all of those dandelions my grandson was picking in his yard? He has a lot of dandelions since we are against using chemical sprays.
It takes quite a few dandelions to make a batch of jelly. But it was well worth it.
I am posting the recipe below. Hopefully I will soon figure out how to add pages and categories on the side of my blog! Does anyone have a book on blogging for dummies?
Dandelion Jelly Recipe
This is a golden clear, delicate tasting delicious jelly. Avoid the bitter milk in the flower stems it is UPLEASANT. This jelly is great on cheese!
1 quart of tightly fresh organic bright dandelion flowers (try to use only the yellow petals). I cut most of the green bottoms off with kitchen scissors.
2 Tablespoons fresh lemon juice
1 lemon, zest of (I used a microplane)
5 1/2 Cups of sugar
1 (1 3/4 ounce) package dry pectin
1 split vanilla bean
1. Using a stainless steel pan, boil the flowers in 2 quarts of water for 10 minutes, cool, strain, pressing the liquid out of the flowers, then restrain through a coffe filter
2. Measure 3 Cups of the liquid, add the lemon juice, zest, split vanilla bean and pectin
3. Put in to a deep large pot and bring to a rolling boil, then add sugar and stir to mix well.
4. Stir and boil hard for 1 1/12 minutes, or until mixture sheets from a wooden spoon, skim, carefully remove vanilla pod, pour into hot clean jars and seal
Makes 7 jars (half pints)