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Dandelion Jelly

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

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.

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?


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

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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