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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 jars 168g Recipe makes 7 jars) The following items or measurements are not included below: dandelion flowers 1 lemons, zest of |
||
| Calories 632 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 14mg | 0% | |
| Potassium 8mg | 0% | |
| Total Carbohydrate 163.9g | 54% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 157.1g | ||
| Protein 0.0g | 0% | |
Dandelion Jelly
By: ~Rita~
May 4, 2004
This golden clear, delicate tasting jelly. Avoid bitter milk in the flower stems it is UNPLEASANT. Great for gift giving. If you want to add more color add a couple drops of yellow.
7 jars
Ingredients
- 1 quart of tightly packed fresh organic bright dandelion flowers (try to use only yellow petals discarding the green which I just pinch off)
- 2 tablespoons fresh lemon juice
- 1 lemon, zest of, thinly chopped
- 5 1/2 cups sugar
- 1 (1 3/4 ounce) package dry pectin
Directions
1
Using stainless steel pan, boil the flowers in 2 quarts of spring water for 10 minutes, cool, and strain, pressing the liquid out of the flowers gently, then restrain through a coffee filter.2
Measure 3 cups of the liquid, add the lemon juice, zest and pectin.3
Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.4
Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean half pint jelly jars and seal.
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Browse similar recipes by category
- Course > Condiments, etc. > Jellies
- Main Ingredient > Vegetables
- Main Ingredient > Fruit > Citrus > Lemon
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Technique > Canning
- Occasion > Gifts
- Occasion > Taste/Mood > Sweet
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Nikoma
On May 8, 2008
I love this as is, but next time I plan on leaving out the lemon zest. It overtakes the flower flavor a bit. Thanks Rita!
From: Karen's Kitchen
On Jun 5, 2007
I made two batches of this jelly and had nothing but compliments on it. The only alteration I made was leaving out the lemon zest since I wanted a totally clear jelly. I hope I have enough to last me until next spring. I have a whole new respect for dandelions now, they are welcome in my lawn anytime! Thanks for the recipe. Update: I won 2 Blue Ribbons with this jelly at the Country Fair in 2006. Trying again in 2007!!
From: Kumquat the Cat's friend
On Jul 9, 2007
Again, I had the honor of receiving a gift of this from the chef herself:D The delicate honey taste was right on the mark and was exactly what I thought of when I tried this. BF will also enjoy this quite a bit as he likes honey on his toast. Thanks Rita!
From: ~Leslie~
On Jul 5, 2007
Just the most amazing jelly, made even tastier because I had it made by the original Chef herself, Rita! My DH compared the flavour as a cross between jelly and honey. It has a light, delicate flavour that is not too sweet. We just love this stuff and I can't wait to try making my own! Thanks Rita, you are a doll! 
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