HOW TO MAKE DANDELION JELLY
A delicious dandelion jelly that tastes just like honey. This is a must try!
Provided by Kim Mills @ Homestead Acres
Categories Jams and Jelly
Time 42m
Number Of Ingredients 5
Steps:
- Cut the green part of the flower off and place the petals into a quart canning jar.
- Pour 4 cups of boiling water over the flower petals. Allow them to cool and then place into the fridge for 24 hours.
- Strain the flowers well and squeeze out as much dandelion tea as possible.
- Place into a large pot 3 1/2 to 4 cups of dandelion tea, lemon juice, and pectin. Bring it to a boil.
- Add sugar and return to a boil while stirring. Boil the jelly for 1 to 2 minutes.
- Remove from the heat and pour into canning jars. Process for 10 minutes in a boiling water bath canner or according to your altitude.
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 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.
DANDELION JELLY
This "jelly" does not require the sterilizing and sealing process commonly used for jams and preserves. Simply keep it refrigerated in an airtight container, and enjoy for up to 2 weeks.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Bring water and dandelion blossoms to a boil in a medium saucepan. Reduce heat to medium, and simmer for 3 minutes. Remove from heat, and let stand for 10 minutes. Strain through a fine sieve into a measuring cup, pressing solids. Discard blossoms. (You should have 3 cups of liquid; add water if necessary.)
- Combine pectin and 1/2 cup sugar in a small bowl. Bring dandelion liquid and remaining 4 cups sugar to a boil, stirring constantly to dissolve sugar. Add the pectin mixture, stirring constantly to dissolve pectin and sugar. Add lemon juice, and boil for 1 minute. Skim foam from the surface. Let cool slightly.
- Pour mixture into an airtight container. Cover with a lid. Refrigerate until set, about 4 hours.
More about "how to make dandelion jelly recipes"
DANDELION JELLY - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
4.4/5 (91)Category CanningCuisine PreservesTotal Time 2 hrs 30 mins
- Harvest roughly 8 cups of dandelion flower heads. Carefully remove just the yellow petals, discarding the green portions. You should have roughly 4 cups petals (not packed) or 2 cups petals (packed).
- Make a dandelion petal tea by pouring 4 cups boiling water over the cleaned flower petals. Allow the tea to steep for at least an hour, but as long as 24 hours.
- After steeping, strain the petals, ringing them out to get every last bit of liquid. Measure the liquid, you should have 3 3/4 to 4 cups of dandelion tea.
- Pour the dandelion tea into a heavy-bottomed saucepan. Add lemon juice and pectin, and bring the mixture to a boil over high heat. (Note: Do not add sugar yet.)
HOW TO MAKE DANDELION JELLY - RECIPE (FOR FRIDGE OR …
From countrylivinginacariboovalley.com
Cuisine AmericanTotal Time 1 hr 30 minsServings 5Calories 204 per serving
HOW TO MAKE DANDELION JELLY - TEASPOON OF SPICE
From teaspoonofspice.com
HOW TO MAKE DANDELION JELLY - FARMHOUSE & BLOOMS
From farmhouseandblooms.com
DANDELION JELLY - EASY FLOWER JELLY RECIPE WITH LESS SUGAR
From commonsensehome.com
CANNING DANDELION JELLY RECIPE • BAKE ME SOME SUGAR
From bakemesomesugar.com
16 DANDELION RECIPES | THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
CANNING DANDELION JELLY - CREATIVE HOMEMAKING
From creativehomemaking.com
HOW TO MAKE RED CLOVER JELLY VIOLET JELLY AND MORE
From gardeningknowhowab.pages.dev
HOW TO MAKE DANDELION JELLY - GUBBA HOMESTEAD
From gubbahomestead.com
DANDELION JELLY, A TASTE OF SPRING, ALL YEAR ROUND! LEARN WITH ...
From simplycanning.com
DANDELION JELLY - DANDELION HONEY WITHOUT PECTIN | MASALAHERB.COM
From masalaherb.com
WAIT! USE THOSE DANDELIONS TO MAKE JELLY - FARMERS' ALMANAC
From farmersalmanac.com
DANDELION JAM – EAT SLEEP WILD
From eatsleepwild.com
HOW TO MAKE DANDELION JELLY - UNRULY GARDENING
From unrulygardening.com
DANDELION JELLY RECIPE | THE OLD FARMER'S ALMANAC
From almanac.com
HOW TO MAKE DANDELION JAM - CRAFTY LITTLE GNOME
From craftylittlegnome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love