1 qt dandelion blossoms
2 qt water
2 tbsp fresh lemon juice
1 3/4 oz powdered fruit pectin
5 1/2 cup sugar
A Recipe for
Dandelion Jelly
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This Recipe for Dandelion Jelly is one of thousands in the Recipes-to-go Dessert Cookbook.
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
If you enjoy this Dandelion Jelly Recipe - you should enjoy the recipe collections you can find on the websites below:
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
This is a recipe for Dandelion Jelly from the recipe cookbook of Recipes-to-go (Dessert)
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Food Tip |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Pick bright, fresh dandelion blossoms and pack the quart container
pretty tightly. This is going to require a lot of dandelion
blossoms! Rinse quickly in cold water to remove any insects/dirt on
the petals. Don't leave the blossoms in the water for very long
though, as they will be a little the worse for wear.
Next, pull up a chair somewhere comfortable, as this part is going to
take awhile...Snip off the stem and green collar under each blossom,
so that only the petals are left. This takes about four hours!
In an enamel saucepan, boil the dandelion petals in water for 3
minutes, or a little longer, until the water takes on their color. (I
boiled the petals for 4 minutes until I liked the color better.)
Cool and strain, pressing against the petals with your fingers to
extract all of the dandelion juice. (Or you can cheat and line a
sieve with moistened cheesecloth and strain it that way.)
Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit
pectin. Stir to combine.
Bring to a boil, using a large kettle. Add the sugar, stirring to mix
well. Continue stirring and boil the mixture for 2 and 1/2 minutes.
Pour into hot sterilized jelly jars and seal. Process for five
minutes in a boiling water bath.
Yield: Five 1/2 pint jars.
Serves: 6
Dandelion Jelly Recipe brought to you by Recipes To-Go