Sure Jell Dandelion Jelly Recipes

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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.

HOW TO MAKE DANDELION JELLY



How To Make Dandelion Jelly image

A delicious dandelion jelly that tastes just like honey. This is a must try!

Provided by Kim Mills @ Homestead Acres

Categories     Jams and Jelly

Time 42m

Number Of Ingredients 5

2 cups dandelion petals, lightly packed
4 cups water
4 cups sugar
2 Tbs. lemon juice
1 box powdered pectin

Steps:

  • Cut the green part of the flower off and place the petals into a quart canning jar.
  • Pour 4 cups of boiling water over the flower petals. Allow them to cool and then place into the fridge for 24 hours.
  • Strain the flowers well and squeeze out as much dandelion tea as possible.
  • Place into a large pot 3 1/2 to 4 cups of dandelion tea, lemon juice, and pectin. Bring it to a boil.
  • Add sugar and return to a boil while stirring. Boil the jelly for 1 to 2 minutes.
  • Remove from the heat and pour into canning jars. Process for 10 minutes in a boiling water bath canner or according to your altitude.

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

SURE.JELL® CONCORD GRAPE JELLY



SURE.JELL® Concord Grape Jelly image

Prepare this SURE.JELL Concord Grape Jelly for a delicious fruit spread you won't forget! Enjoy Concord grapes with this delightfully sweet grape jelly.

Provided by My Food and Family

Categories     Home

Number Of Ingredients 5

1-1/4 qt. (5 cups) prepared juice (buy about 3-1/2 lb. fully ripe Concord or other loose-skinned grapes)
1-1/2 cups water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush grapes thoroughly, 1 layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 1-1/4 qt. (5 cups) prepared juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SURE.JELL COOKED JAM OR JELLY REMAKE DIRECTIONS



SURE.JELL Cooked Jam or Jelly Remake Directions image

Get help in the kitchen with SURE.JELL Cooked Jam or Jelly remake directions! Remember do-overs when you were a kid? Sometimes they're necessary for cooked jams and jellies! Here are cooked jam or jelly remake directions for your SURE.JELL creations.

Provided by My Food and Family

Categories     Home

Time P1DT1h

Number Of Ingredients 4

1 box SURE-JELL Fruit Pectin
3/4 cup cold water
1 cup of your jam or jelly
2 Tbsp. sugar

Steps:

  • PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
  • PREPARE A TRIAL BATCH: Measure jam or jelly, sugar and 1 Tbsp. of the pectin mixture into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil 30 sec.; stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store remaining pectin mixture in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
  • PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
  • PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin mixture.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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