Homemade Jelly
“Dandelions evolved about thirty million years ago in
Eurasia. They have been used by humans for food and
herbalism for much of recorded history... Dandelion contains
luteolin, an antioxidant, and has demonstrated antioxidant
properties" Wikipedia
"...their vitamin content make dandelions wonderful for your
health. Dandelions make an effective diuretic and can be
taken for urinary infections and liver complaints. They can
also be taken for gallbladder problems and constipation.
Unlike, traditional diuretics, dandelions do not leach
potassium from the body because they themselves have such a
high potassium content.
Some people suggest that dandelions are good for rheumatics
and gout.
The latex from the leaves and stalks can be used to treat
corns and warts."
Suite 101
Dandelion Jelly from
Recipe Source
Dandelion Jelly from
Free Cooking
Dandelion Salad
Dandelion Wine and Dandelion
Syrup
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Dandelion Jelly Recipe
4 cups yellow dandelion blossoms
3 cups boiling water
4 1/2 cups sugar
2 Tbsp Freshly squeezed lemon juice
1 pkg powdered Pectin
Separate the yellow blossoms from the green stems. Get
lots of
blossoms.... lots and lots of blossoms. More blossoms mean more flavor for the
jelly.
DO NOT USE ANY PLANTS FROM LAWNS WHERE WEED KILLING
CHEMICALS WERE USED.
Make certain there are no green stems, they taste
disgusting and will destroy the entire batch.
. Bring the water to a boil and fill the water with yellow
dandelion blossom
shreds.
Simmer over a gentle heat about 10 minutes. Pour the water
and
blossoms through a strainer.
Press the blossoms out as dry as possible to extract the
maximum amount of water and flavor.
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.A
coffee filter will suffice.
Combine the water with lemon juice, sugar and pectin. Bring to
roiling boil and
stir until sugar is dissolved. Boil hard for a minute.
Skim and Pour into hot jars and seal. Food coloring adds an
appealing appearance as the Jelly itself is generally a murky
yellowish color.
This is really good, a very unusual taste but -- try it
you'll like it
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