Post by benshelpmeet on May 15, 2008 14:12:16 GMT -5
Here are some great recipes for using up those healthy dandelions people call weeds in their yard. I cal them a blessing, because little people with little hands, and sweet little faces bring me a dandelion with a precious smile on their face, it warms my heart and makes me feel so special. Besides getting the pretty little flowers from special little people, I can also use these healthy little plants to eat.
Enjoy! ~ sister Darlene ~
Dandelion Recipes:
www.naturewatch.ca/english/plantwatch/dandelion/fun_facts.html
We all get lots of dandelions in the Spring. This is a Martha Stewart recipe, so it has to be good.
Dandelion Jelly
4 cups water
4 cups dandelion blooms (yellow and white parts only) (fresh picked)
1/4 cup + 1-1/2 tsp powdered pectin (such as Sure-gel)
4-1/2 cups sugar
2 Tbsp fresh squeezed lemon juice
Bring water and dandelion blossoms to a boil in a medium saucepan. Reduce heat to medium
and simmer 3 minutes. Remove from heat and let stand 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. Mix pectin and 1/2 cup sugar in a small bowl. Bring dandelion
liquid and remaining 4 cups sugar to a boil in a large pot, stirring constantly to dissolve sugar. Add pectin mixture, stirring constantly to dissolve pectin and sugar. Add lemon juice, and boil 1 minute.
Skim foam from the surface. Let cool slightly. Pour mixture into an airtight container. Cover with a lid. Refrigerate till set, about 4 hours. Jelly can be refrigerated in airtight container for up to 2 weeks.
(This jelly does not require sterilization or sealing, but discard after 2 weeks in the fridge.)
I haven't tried this but it sounds delicious. The picture showed a jar full of beautiful clear yellow jelly.
Enjoy! ~ sister Darlene ~
Dandelion Recipes:
www.naturewatch.ca/english/plantwatch/dandelion/fun_facts.html
We all get lots of dandelions in the Spring. This is a Martha Stewart recipe, so it has to be good.
Dandelion Jelly
4 cups water
4 cups dandelion blooms (yellow and white parts only) (fresh picked)
1/4 cup + 1-1/2 tsp powdered pectin (such as Sure-gel)
4-1/2 cups sugar
2 Tbsp fresh squeezed lemon juice
Bring water and dandelion blossoms to a boil in a medium saucepan. Reduce heat to medium
and simmer 3 minutes. Remove from heat and let stand 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. Mix pectin and 1/2 cup sugar in a small bowl. Bring dandelion
liquid and remaining 4 cups sugar to a boil in a large pot, stirring constantly to dissolve sugar. Add pectin mixture, stirring constantly to dissolve pectin and sugar. Add lemon juice, and boil 1 minute.
Skim foam from the surface. Let cool slightly. Pour mixture into an airtight container. Cover with a lid. Refrigerate till set, about 4 hours. Jelly can be refrigerated in airtight container for up to 2 weeks.
(This jelly does not require sterilization or sealing, but discard after 2 weeks in the fridge.)
I haven't tried this but it sounds delicious. The picture showed a jar full of beautiful clear yellow jelly.