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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 jars 331g Recipe makes 7 jars) The following items or measurements are not included below: dandelion flowers 1 lemons, zest of |
||
| Calories 1103 | ||
| Calories from Fat 1 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 29mg | 1% | |
| Potassium 250mg | 7% | |
| Total Carbohydrate 184.6g | 61% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 177.8g | ||
| Protein 0.1g | 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. Lavender Sugar With Vanilla is fabulous in this recipe used as the sugar or add a vanilla bean to the 3 cups of dandelion liquid for vanilla flavor.
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, or
- 5 1/2 cups lavender sugar with vanilla, Recipe # 101039
- 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. Optional: add 1 split vanilla bean.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, carefully remove vanilla pod, 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
- 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: Chef #1261029
On May 8, 2009
I tried this both with the zest and without. I would definitely recommend NOT using the zest. It was inedible, and I ended up throwing that batch out. Happily, the quart of tightly packed leaves and two quarts of water produces almost exactly enough to make two batches, so I was able to make the second batch without the zest. Much more the honey-taste that others have noted. Slight bitter/wild taste from the dandelions, but still an interesting overall product. The 10 minutes prep time obviously does not include the time it takes both to pick the dandelions and to remove the green parts. It took approximately 1,000 blossoms to result in 1 quart of tightly packed petals. Removing the green part from 1,000 blossoms took almost 90 minutes, even after I got the hang of it. In re: boiling until it sheets off the spoon, I tried that on the first batch and gave up after about six minutes. On the second batch, I followed the Sure-Jell directions (boil at full rolling boil for 1 minute, then remove from heat), and that batch gelled nicely. Like one of the other posters, I WBC the jelly for 5 minutes.
From: barefootmommawv
On Apr 22, 2009
Excellent! I love this!! Now, I can have my biscuits with the scrumptous honey flavor that I love at a much cheaper cost. I left out the lemon zest as suggested by others. I added 3 drops of yellow food dye for that golden color. I also processed it in a water bath for 5 minutes. My kids took two jars to school to their teachers whom requested some. Thanks for posting. Easy to make and very yummy. I will be making this again.
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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