Yes, I'm talking about all the little yellow "weeds" everyone tries to keep out of their yards every year. This is a bit of work, but well worth it!
To pick and prepare the dandelion flowers:
The best time to pick is when the sun is bright, day is warm and flowers are dry and fully opened. Try to pick where the plants would be clean....ie no pesticides, fertilizers and animal waste.The side of the road is not a good idea either, all the smog and crud that comes off vehicles you really don't want to eat that.
I wish I could give you an exact amount of how many flower heads you will need, but honestly, I've never measure before cleaning.... all I can really say is this takes lots and lots. Once you think you may have enough go through and remove all the green from them ... you will need 4 cups cleaned.
Ingredients:
4 cups fresh dandelion blossoms without the green
2 tsp lemon juice
1 3/4 oz powdered pectin (sure-jell etc)
1 1/2 quarts water
In large saucepan pour the water over the dandelion blossoms. Bring to a boil, reduce to simmer and simmer 5 minutes. Turn off heat, cover and let sit 10 minutes.
Strain through cheesecloth, squeezing all liquid from blossoms.
In another large saucepan or kettle, measure 3 cups of the strained liquid, add lemon juice and pectin and bring to a boil. Add sugar and stir til dissolved. Bring to a rapid boil while stirring constantly. Reduce to gentle boil and stir for 2 1/2 minutes.
Pour into clean jars, cap and let sit for 24 hrs.
Enjoy! Refrigerate after opening.
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