"....Your children shall be like olive plants all around your table." Psalm 128:3

Thursday, May 5, 2011

Dandelion Jelly

***Since we're having an early spring this year, and the dandelions are abundant, I decided to re-post this...for any of my new readers who might be interested  in trying this recipe.***

One day while looking out the window and seeing the carpet of yellow flowers in our yard, I remembered a recipe I had, but never tried: dandelion jelly.

I knew that my hubby was going to put some weed killer on the lawn within the next few days, so I knew that if I wanted to try the recipe, today was the day!

So I went outside and gathered the blossoms. And thus began my first experience of making jelly from what so many people consider a weed. What they might not realize is that dandelions are very nutritious. They have more vitamin C than tomatoes, more vitamin A than carrots, and just as much iron as spinach. The leaves are most tender and flavorful in early spring, before the first flower buds appear. The blossoms have their sweetest flavor when picked early in the season as well.

                                                  Dandelion Jelly
                                             2 cups dandelion blossoms*
                                             1 quart water
                                             1 pkg. powdered fruit pectin
                                             5 1/2 c. sugar
                                             2 T. orange or lemon extract
                                             4 - 6  drops green or yellow food coloring, optional

In a saucepan, bring the water and blossoms to a boil. Boil for 4 minutes. Strain, reserving 3 cups of the liquid. Discard blossoms. In a large kettle, liquid and pectin. Stir well. Bring to a full, rolling boil over high heat, stirring constantly. Add sugar all at once. Return to a full rolling boil. Boil for one minute, stirring constantly. Remove from heat; add extract and food coloring.. Skim off foam. Pour the hot liqiud into hot, sterilized jars, leaving 1/4 in. headspace. Adjust lids. Process for 5 minutes in a boiling-water bath.    Yield: about 6 half-pints.
* When harvesting dandelions, please be sure they have not been treated with chemicals. Also, thoroughly rinse and dry them before cooking.

I was a little concerned that my family wouldn't like the jelly simply because it's made of "weeds", but I was wrong. They love it!  Next on my list: rose petal jelly!

Genesis 1:29 :  "And God said, 'See, I have given you every herb that yields seed which is on the face of the earth. and every tree whose fruit yields seed; to you it shall be for food.'  "
linking up at Deep Roots At Home

Have a blessed day, friends!