So as many of you know, I am really into canning and preserving. We are gearing up for quite the season this year, and so, as part of that, I have been looking into new recipes. I came across a violet jelly recipe and was quite enamored with it. Then, as that was floating around in the back of my head, I recalled a friend of mine who had made her own dandelion jelly [CLICK HERE to see her great blog!]
That was about the time I went outside and picked a bunch of dandelions and decided I needed to give it a go. While I was picking the dandelions, I thought of my great grandfather, who I have never met, although I did get to use his cardoon knife last year! I felt like he would be proud of me.
Of course, me being me and all, I couldn't just follow a recipe--I made up my own. I didn't process the jars because this was a small batch and also because I gave away most of it to my canning club gals and a couple others, too.
The jelly is a real hit. Very simple to make--whether you want to process or not is totally up to you! Either way, this is sure to put you in the canning spirit for the season ahead. I know it sure did the trick for me!
First things first: separating those petals from the stalks. You wanna get rid of all that greenery--which can be a little bitter. This is the most tedious part, I promise. After you get this done, it'll be a cinch!
It's really cool picking them up in your hands. It's like a thousand little petals.
Put them in a pot with two and a half cups of water and bring it all to a boil. Once you've brought it to a boil, go ahead and reduce the heat, allowing them to simmer about ten minutes.
If you want really strong dandelion flavor, you could also let this steep overnight. But I'm impatient, so I didn't.
Drain the petals from the water.
Look at that dandelion water!
Now put it back in your pot.
Stir in your small packet of pectin. I use low sugar pectin because I don't like mucking up my canning concoctions with nutrient sucking sugar. It's how I roll.
Now, because I wasn't processing my jars, I used some lemon essential oil to bring that lemony flavor to my jelly. If you are processing the jars, just go for the real stuff--two tablespoons of lemon juice.
Bring it all to a hard boil that cannot be stirred down and then add your sugar in all at once.
Bring it back to a hard boil that cannot be stirred down and allow it to boil one minute.
Now it's ready!
Put in your sterile jars. Process if for ten minutes in a water bath canner, if desired.
If not, then stick some lids on these puppies and allow them to cool. Refrigerate and allow them to set 24-48 hours.
Seriously, easy right? And cool.
Billie's Dandelion Jelly
Time: 1 hour, start to finish | Makes: 2 half pints or 4 4-ounce jars | Difficulty: Easy-Medium
:
2 cups of dandelion petals, greens removed
2 1/2 cups of water
1 small packet of pectin (.4 ounces)
1/2 cup sugar
7-10 drops lemon essential oils OR 2 tablespoons lemon juice (if processing)
5 4-ounce mason jars OR 2 8-ounce mason jars, with lids and bands
Method:
Rinse your dandelion petals.
In a medium saucepan, combine water and dandelion petals. Bring to a boil then reduce heat and simmer 10 minutes.
Using a strainer or coffee filter, drain the petal water, reserving the infused water.
Add the dandelion infused water back to the pan and bring back to a boil. Slowly add the low sugar pectin to the water, stirring constantly. Add the lemon essential oil (or juice). Bring it up to a hard boil that cannot be stirred down.
Add the sugar all at once. Bring it back to a hard boil. Remove from heat. Skim foam, if there is any.
Put the jelly in the jars, leaving a half an inch headspace.
Wipe jars and put on lids and bands. If processing, process 10 minutes in a water bath canner.
If not, cover with lids and bands and allow them to cool. Once they cool, put them in the refrigerator. The jelly should set completely in 24-48 hours.
