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Dandelion Jelly

 
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Rena



Joined: 15 Sep 2010
Posts: 3547


Location: Way out West in Klamath Falls, OR-USA

PostPosted: Tue Aug 20, 2013 7:29 pm    Post subject: Dandelion Jelly  Reply with quote

I'm looking for a great (tried n true) recipe~can anyone point me to the right direction? Thanks!
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Gareth



Joined: 07 Mar 2007
Posts: 6717


Location: Norwich, Norfolk, UK.

PostPosted: Tue Aug 20, 2013 7:35 pm    Post subject: Reply with quote

Do you know what, I had never considered making Dandelion Jelly.

A quick trawl of the internet has turned up this Swiss recipe:

100 g yellow parts of dandelion blossoms
5 dl of water; a DL is 500ml. Therefore 500ml X 5 = 2.5 litres of water which is 10 & 9⁄16cup US
600 g “Gelierzucker” (sugar with integrated pectin)
2 tblsp lemon juice

Bring the water to the boil and blanche the blossoms for six minutes.
Pour the water through a strainer. Press the blossoms as dry as possible.
Strain the water again through a fine strainer (e.g. coffee filter)
Let it cool

Combine the water with the lemon juice and “Gelierzucker”.
Bring it to the boil and let it boil for four minutes
Pour into hot jars and seal

This recipe works more or less for rose jelly or elder flower jelly,


Well, I'm going to give this one a go at my earliest opportunity.
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midlandsman



Joined: 08 May 2009
Posts: 362


Location: Leicestershire, UK

PostPosted: Tue Aug 20, 2013 7:45 pm    Post subject: Reply with quote

I thought that dl stood for decilitre - as in 1/10th of a litre, 100ml?

The use of 5 x 100ml = 500ml would make more sense, for that quantity of sugar, when making a jelly?

MM
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Pilsbury



Joined: 01 Apr 2007
Posts: 2142


Location: Essex

PostPosted: Tue Aug 20, 2013 10:07 pm    Post subject: Reply with quote

Agreed, i think of dl as decilitre as opposed to demilitre so 1/10 of a litre rather than 1/2 litre
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Seabird



Joined: 06 Oct 2007
Posts: 4539


Location: North Wales

PostPosted: Wed Aug 21, 2013 7:48 am    Post subject: Reply with quote

Dandelions are one thing I do get a good crop of    so I shall keep this recipe in mind. Most of the flowers seem to have gone now though.


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