Thursday, April 7, 2011
How to make dandelion jelly
It's almost that time of year again...dandelion season! At least the snow has all melted finally. I think the last trace in the yard disappeared sometime this afternoon. Hard to believe that last year at this time I had already made a batch! But it's definitely not to early to start prepping. This recipe is really so easy and the kids love to help. The same procedure can also be used for violets, lilacs, or just about any edible flower. Dandelion is delicious though. The taste is a lot like honey. Big thanks to my friend Jennifer for giving me the idea last spring! Here goes...
1. OK, pick about 2 quarts of dandelion flowers, try to get as little stem as possible. Some recipes I read said to actually cut off the petals with scissors, but I didn't bother and it was fine!
2. Put all the flowers in one big jar or container and pour boiling water over all of them, just enough to cover. Let it "steep" (like tea!) for several hours or overnight.
3. Strain through a jelly bag, pillowcase, coffee filter, whatever...then add enough water to equal 3 cups of liquid.
Combine in large sauce pan:
1/4 cup lemon juice
1 tsp. vanilla
1 package powdered pectin
couple drops yellow food coloring, if you want
Bring to a full boil to dissolve pectin, then stir in 5 1/2 cups sugar. Return to a full boil for about 3 minutes, stirring constantly. Ladle into 1/2 pint jars, screw on lids, and boil in a hot water bath for 10 minutes. That's it! Makes about 5 jars.