In the realm of culinary delights, dandelion jelly stands out as a unique and captivating creation. This delectable concoction, crafted from the vibrant blooms of the dandelion plant, offers a harmonious blend of sweet and tart flavors, with a hint of bitterness that adds depth and complexity. Whether you're a seasoned culinary adventurer or simply seeking a delightful treat to grace your breakfast table, this guide will lead you through the enchanting journey of creating dandelion jelly, transforming ordinary ingredients into a masterpiece of taste.
Check out the recipes below so you can choose the best recipe for yourself!
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.
DANDELION JELLY
This is a beautiful golden, clear, delicate, tasting jelly. Avoid the bitter milk in the flower stems, and any green parts it is UNPLEASANT! Great for gift giving. If you want to add more color add a couple drops of yellow. I found no need. Recipe #101039 is fabulous in this recipe used as the sugar or add a vanilla bean to the 3 cups of dandelion liquid for vanilla flavor. May 2011-I did a sun tea approach. I put the flowers in a large jar added 3 cups hot water and placed in the sun then left at room temperature for 24 hours. Strained then proceeded with the recipe.
Provided by Rita1652
Categories Jellies
Time 35m
Yield 7 jars
Number Of Ingredients 7
Steps:
- 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.
- Measure 3 cups of the liquid, add the lemon juice, zest and pectin. Optional: add 1 split vanilla bean.
- Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
- 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.
- May 4,2010 - I made using 6 cups liquid, 7 cups sugar juice of 1 lemon just over 4 tablespoons, 1/2 teaspoon vanilla and 1 1.75oz(49)grams of pectin. Making 9 1/2 pint jars.
DANDELION JELLY
I buy this yummy treat at The Amish Farmer's market.. The lady was kind enough to give me the recipe
Provided by GingerlyJ
Categories Jellies
Time 1h45m
Yield 2 jars, 20 serving(s)
Number Of Ingredients 5
Steps:
- Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly.
- Bring the water to a boil and fill the water with dandelion blossom shreds.
- Simmer over very gentle heat about 10 minutes.
- Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water.
- Add more blossoms to the strained water and simmer for about 10 minutes.
- Continue simmering and straining until all the blossoms are used up.
- Add more water to make up 3 cups. You lose some water because it is caught in the blossoms.
- Strain the water very well. I use a coffee filter.
- Combine water with lemon juice, sugar and pectin.
- Bring to roiling boil and stir until sugar is dissolved.
- Boil hard for one minute.
- Skim.
- Pour into hot jars and seal. I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier.
CONFITURE DE CRAMEILLOTTE (DANDELION FLOWER JELLY)
This traditional French recipe uses the common dandelion flower (Taraxacum officinale) but you could use others, if you wish.
Provided by Member 610488
Categories Greens
Time 5h
Yield 1 pint
Number Of Ingredients 5
Steps:
- Pick the dandelions in full sunshine. Try to pick dandelions that have no chemicals on them.
- Pull off all the dandelion petals and put them in a pot with the water, lemon slices and vanilla bean. Simmer for about 30 minutes.
- Let the mixture sit by the side of the stove for 5 to 6 hours.
- Strain to separate the petals from the juice. Return the juice to the pot and bring to a simmer. Slowly add the sugar and simmer until desired thickness (takes about 4 hours).
- Serve on toast or muffins.
Nutrition Facts : Calories 3876.1, Fat 0.1, Sodium 40.5, Carbohydrate 1001.8, Fiber 0.6, Sugar 998.5, Protein 0.2
DANDELION JELLY
The dandelion juice may be kept in the fridge for 2-3 days if you do not have time to make jelly immediately. I was given a jar of this jelly over 30 years ago with the recipe by one of my best friends. For several years we made this together for our families. When her children no longer wanted it I started making it for my...
Provided by ginger skaggs
Categories Other Breakfast
Time 2h15m
Number Of Ingredients 6
Steps:
- 1. Pick dandelions in full bloom. Cap at stem end. Wash well in cool water.
- 2. Boil blossoms in 2 qts. water for 3 minutes. Strain. Push or squeeze to extract all the juice. Cool slightly.
- 3. Measure out 3 cups of the dandelion juice, 2Tbls. lemon juice and 1 Pkg. sure jel into a stainless steel or enamaled 4 quart pot. Bring to a boil.
- 4. Add 51/2 cups sugar and hard boil for 21/2 minutes, stirring constantly,
- 5. Pour into sterilized jars.
Tips:
- Choose the right dandelions: Only use fresh, young, and tender dandelion blossoms. Avoid any that are wilted or have brown spots.
- Prepare the blossoms: Before using the blossoms, remove the green sepals from the base of each blossom. You can do this by gently pulling them off with your fingers or using a pair of scissors.
- Use a large pot: Dandelion jelly can easily double in volume during cooking, so be sure to use a large pot that can hold at least 8 cups of liquid.
- Don't overcook the jelly: Overcooked jelly will be thick and rubbery. To avoid this, cook the jelly until it reaches a temperature of 220°F (104°C) on a candy thermometer.
- Let the jelly cool completely: Before storing the jelly, let it cool completely. This will help it to set properly.
Conclusion:
Dandelion jelly is a delicious and unique way to enjoy the flavors of spring. With its bright yellow color and slightly bitter taste, it's a perfect addition to your breakfast table or afternoon tea. Plus, it's easy to make and can be enjoyed by people of all ages. So next time you see a field of dandelions, don't just walk by. Stop and pick a few blossoms to make a batch of this delicious jelly. You won't regret it!
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