By Joseph Parish
Here we are at the end of spring and the beginning of summer and a quick glance at our yards will reveal an abundance of those little yellow dandelions popping up everywhere. Other then using them in making some delicious homemade dandelion wine or as an addition to our evening salad, there is one other tasty treat in store for us. We can use these little flowers to make some dandelion jelly. The following ingredients are necessary to make this great treat.
4 cups the yellow dandelion blossoms
3 cups of boiling water
4 1/2 cups of sugar
2 tablespoons of lemon juice
1 package of pectin
To start with remove the yellow blossoms from the plants. You will need to obtain a considerable amount of these yellow blossoms. Keep in mind that what you do not use you can freeze for later use. Ensure that you do not have any of the green bitter parts or your jelly could be ruined. Pack the blossoms into a measuring cup until you have 4 cups of them. If you have a bit more then no problem for you will only be adding to the flavor of the jelly.
Bring your water to a rapid boil and then drop the dandelion blossom into it. Simmer the mixture very gently for approximately 10 minutes. Finally pour the mixture through a strainer. Press all of the blossoms as dry as you possibly can in order to extract as much of the liquid as you can.
Now add additional blossoms to the strained water and once again simmer for another 10 minutes. Continue this technique of simmering and then straining until you have used all the blossoms up. Lastly add enough water to make 3 cups.
Strain the water through a coffee filter and then combine the strained water with the lemon juice, the sugar and the pectin. Bring the mixture to a rapid boil and stir continuously until the sugar is completely dissolved. Continue to boil the mixture for another minute.
Now skim the surface of your mixture and pour it into hot sterilized jars and seal them. Your family is sure to enjoy this unusual and different jelly whether it is for breakfast or for a mid day snack.
Copyright @ 2009 Joseph Parish
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