Wednesday, May 22, 2013

Dandelion Jelly

Surprisingly, this unique recipe creates a delicious golden jelly that tastes very similar to honey.

Dandelion Jelly
Hot water canner
Large sauce pan or soup pot
Jar Lifter
Jars, lids, rims

First you need Dandelions. Actually you only need the yellow part of the Dandelion so just pick the blossom off.
Next, snip off the green base so you only have the yellow petals remaining. You could also try twisting the petals out of the base, but I found the scissor method easier and faster. If you have a few pieces of green mixed in, it is just fine. You need to have about 4 cups of petals.
Place petals in a saucepan. Pour 3 cups boiling water over the petals and stir. Let mixture sit for at least 8 hours. You are brewing the dandelion tea. The end result is brown-yellow in color.
Strain the tea through a coffee filter or wire strainer to remove all the petals. Add any additional water to measure the correct amount for your selected version of the recipe.

Powdered pectin version:
3 cups dandelion tea
4 1/2 cups sugar
2 Tablespoons lemon juice
1 box powdered pectin

Add dandelion tea, lemon juice, 1 box of pectin and sugar into large saucepan. Bring to a boil and continue boiling 1-2 minutes. Remove from heat and fill jars leaving 1/4 inch head space.

Liquid pectin version:
3 1/2 cups dandelion tea
7 cups sugar (yes, you read right!)
4 Tablespoons lemon juice
2 pouches liquid pectin

Combine dandelion tea, sugar and lemon juice. Bring to a full rolling boil. Add liquid pectin and stirring constantly bring back to a full boil. Boil for 1 minute. Remove from heat and fill jars leaving 1/4 inch head space.

Wipe rims of jars clean with warm wash cloth. Place lids on jars and tighten with rims.

If you are new to Boiling-Water Bath Canning, I recommend reading my tutorial on this type of canning.

Process in a boiling-water canner for 10 minutes. Remove jars with jar remover carefully. Place hot jars on level surface. I cover my counter top with a double layered kitchen towel and place jars on top. Using a hot pad or glove, check that the rims are tightened.

As the jars cool, you will hear a "ping" when the lid seals. Make sure all of your jars have sealed. They are sealed if the button in the middle of the lid in depressed. If you have any jars that have not sealed, you can reprocess them or store the jar in the refrigerator for use.

Makes about 8 half pints.

Please check with your local extension office for any changes due to altitude for times or temperatures. Above instructions are for elevation 1000 feet or below.

Recipe adapted from Simply Canning.