Dandelion Jelly Recipe Without Pectin

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DANDELION JELLY



Dandelion Jelly image

This "jelly" does not require the sterilizing and sealing process commonly used for jams and preserves. Simply keep it refrigerated in an airtight container, and enjoy for up to 2 weeks.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 4 cups

Number Of Ingredients 5

4 cups water
4 cups dandelion blossoms (yellow and white parts only)
1/4 cup plus 1 1/2 teaspoons ( 1/2 package) powdered pectin
4 1/2 cups granulated sugar
2 tablespoons fresh lemon juice

Steps:

  • Bring water and dandelion blossoms to a boil in a medium saucepan. Reduce heat to medium, and simmer for 3 minutes. Remove from heat, and let stand for 10 minutes. Strain through a fine sieve into a measuring cup, pressing solids. Discard blossoms. (You should have 3 cups of liquid; add water if necessary.)
  • Combine pectin and 1/2 cup sugar in a small bowl. Bring dandelion liquid and remaining 4 cups sugar to a boil, stirring constantly to dissolve sugar. Add the pectin mixture, stirring constantly to dissolve pectin and sugar. Add lemon juice, and boil for 1 minute. Skim foam from the surface. Let cool slightly.
  • Pour mixture into an airtight container. Cover with a lid. Refrigerate until set, about 4 hours.

DANDELION JELLY



Dandelion Jelly image

Got a yard full of those pesky little yellow flowers? Send your little dandelion picker out to the yard and make some jelly together. This jelly is amazingly sweet and flavorful. The flavor would best be described as tasting like fresh honey.

Provided by fotoe!78

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT1h20m

Yield 40

Number Of Ingredients 6

3 ¼ cups water, or more as needed
4 cups lightly packed dandelion petals, divided
2 tablespoons lemon juice
1 (1.75 ounce) package powdered fruit pectin
1 drop yellow food coloring
4 ½ cups white sugar

Steps:

  • Heat water in a large pot until simmering. Add 2 cups dandelion petals; simmer for 10 minutes. Remove petals with a slotted spoon and strain over a bowl; squeeze out as much liquid from them as possible. Discard petals. Repeat with remaining 2 cups petals.
  • Measure out 3 cups of dandelion-infused water, adding tap water to make up the difference if needed, and pour into a large pot. Add lemon juice, pectin, and yellow food coloring; bring to a rolling boil. Add sugar; return to a boil. Cook, stirring constantly, about 1 minute. Remove from heat and skim foam off the surface if needed.
  • Pour mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars, 2 inches apart, into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
  • Remove the jars from the pot and place on a cloth-covered or wood surface, several inches apart. Press the top of each lid with a finger, ensuring that the seal is tight. Let cool, about 24 hours.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 23.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 22.5 g

DANDELION JELLY



Dandelion Jelly image

This is a beautiful golden, clear, delicate, tasting jelly. Avoid the bitter milk in the flower stems, and any green parts it is UNPLEASANT! Great for gift giving. If you want to add more color add a couple drops of yellow. I found no need. Recipe #101039 is fabulous in this recipe used as the sugar or add a vanilla bean to the 3 cups of dandelion liquid for vanilla flavor. May 2011-I did a sun tea approach. I put the flowers in a large jar added 3 cups hot water and placed in the sun then left at room temperature for 24 hours. Strained then proceeded with the recipe.

Provided by Rita1652

Categories     Jellies

Time 35m

Yield 7 jars

Number Of Ingredients 7

1 quart of lightly packed fresh organic bright dandelion flowers (try to use only yellow petals discarding the green which I just pinch off)
2 tablespoons fresh lemon juice
1 lemon, zest of, thinly chopped (optional)
5 1/2 cups sugar, or
5 1/2 cups lavender sugar with vanilla, Lavender Sugar With Vanilla
1 vanilla bean, split (optional)
1 (1 3/4 ounce) package dry pectin

Steps:

  • Using stainless steel pan, boil the flowers in 2 quarts of spring water for 10 minutes, cool, and strain, pressing the liquid out of the flowers gently, then restrain through a coffee filter.
  • Measure 3 cups of the liquid, add the lemon juice, zest and pectin. Optional: add 1 split vanilla bean.
  • Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
  • Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, carefully remove vanilla pod, pour into hot clean half pint jelly jars and seal.
  • May 4,2010 - I made using 6 cups liquid, 7 cups sugar juice of 1 lemon just over 4 tablespoons, 1/2 teaspoon vanilla and 1 1.75oz(49)grams of pectin. Making 9 1/2 pint jars.

DANDELION JELLY



Dandelion Jelly image

I have made this jelly for many years. It has a wonderful honey taste and friends and family are always delighted receive it as a gift.-Donna Bohaty, Rockford, Illinois

Provided by Taste of Home

Time 35m

Yield about 6 half-pints.

Number Of Ingredients 6

2 cups dandelion blossoms
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar
2 tablespoons orange or lemon extract
4 to 6 drops green food coloring, optional

Steps:

  • In a large saucepan, bring dandelion blossoms and water to a boil; boil 4 minutes. , Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place dandelion mixture in prepared strainer. Strain mixture, reserving 3 cups liquid. Discard blossoms., In a Dutch oven, combine pectin and reserved dandelion liquid. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly., Remove from heat; add extract and, if desired, food coloring. Skim off foam. Ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

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