Dandelion jelly: super healthy, homemade, sunny and frugal. Who could ask for more ? Like in the old times.
It is only a few days left until my grandmother’s birthday. She would be 104 now. Dandelions bring back the memories of the large meadow behind her country house. Needless to say, at this time of the year, the fields are filled with yellow flowers and they usually make people worry about how to get rid of them.
Now, I must write a few words about this extremely precious plant that is useful from the bottom to the top: the leaves are excellent for salad and are picked in spring, the same as the flowers for jelly. If you decide to make a root tea, dig them out in fall. Flowers jam and jelly help to those suffering from asthma. If combined with green tea it detoxifies the whole system. Root tea supports the liver functioning. Now, if you decide to dedicate your time and kitchen activities to the dandelions, take care to pick them up as far from the roads as possible.
As about the jelly preparation, when you cover the petals with water, you shall notice the greenish color of the liquid after soaking a petals for a day but after you add citric acid and sugar, it will become yellowish. For more intense color, add some yellow food color as I did. Two drops give the color you see on the photo.
- 1 1/2 cup dandelion petals
- 2 1/2 cup water
- 2 tsp citric acid
- 1 1/2 cup sugar
- 3 Tbsp pectin
- 2 drops of yellow food color, optional
Separate the petals from the green parts of the flowers to avoid a bitter taste.
Boil the water and cover the petals with it to rest overnight (24 hours).
Prepare clean glass jars.
Strain the liquid through a fine mash sieve into a measuring jar.
Add water to have 3 cups of liquid.
In a pot, bring the liquid to boil, add the citric acid, sugar and pectin and leave to boil for 5 minutes.
Skim off the foam, if any.
If your jelly color is not satisfactory, my solution is to add 2 drops of food color.
Pour the jelly into the clean glass jars and let them cool.