Dandelion jelly is a real surprise treat, which is also known as dandelion honey. The yellow sunny dandelion flowers are the main star in this amazing homemade recipe. Learn how to cook dandelion flowers too further below:
A sunny weekend, warming up my bones and resurrecting me from a freezing state of mind, was enough to get my brain juice and creative vibes running again. I made another batch of addictive dandelion jelly which was quickly canned and sold on the local farmer’s market.
Dandelion jelly is one of those amazing recipes which you thought were impossible. Who knew one could turn a bunch of flowers into an easy homemade jelly which tastes and looks like honey.
Whoever sees dandelion jelly for the first time is completely amazed and adventurous at the same time to give it a go. Dandelions can be easily collected in the fields for free and in the alps the fields are not contaminated with poison. So, if you are around fields full of fresh and juicy dandelion flowers, you are bound to consider making this dandelion jelly at home!
Surely the whole northern hemisphere in this world knows the humble dandelion flower. The yellow, simple omnipresent dandelion beauty, branded as an annoying pest in all fields, can be commonly found from April onwards.
What’s a dandelion flower and does the dandelion have healing properties?
Since the dawn of time the dandelion flower was known to be a healing plant and was in great use in various traditional culture’s folk medicines. The Dandelion flower was firstly noted and mentioned in Chinese and Arabic scripts at around 600 a. C. but even the dark medieval time of the world had adopted the healing properties and uses of the dandelion plant.
The juice finds its use against kidney stones, diuretic conditions, liver and bile problems and skin difficulties. Further the dandelion is known to promote appetite, maybe that’s why the cows love to chew on them when they are chilling on the fields.
What are the nutritious benefits of dandelion?
The plant contains a bunch of nutrients which may be worthwhile to be mentioned here. The yellow sweet dandelion blossoms mostly holds precious Carotinoids (Eyes and skin) and Vitamin C elements (Antioxidants). Further it contains minerals such as Inulin (management of diabetes) and Potassium (control of hypertension). That proofs that it is much more valuable and of use then we ever imagined!
So you see, the dandelion flower is not just one of those hazardous wild flowers, but in fact a very useful ever present plant. The awesome part too is, that Dandelion flowers grow pretty much everywhere in the northern parts of the world.
So you might just find it outside your house growing and since nobody knows the value of the plant, nobody will be bothered if you collect them all for your own culinary use.
Dandelion Jelly Recipe below:
- 200 open Dandelion Flowers (freshly plucked)
- 1 Orange
- ¾ liter Water
- 500 grams Sugar
- Juice of 1 Lemon
- Pick your flowers freshy from the fields and rinse them well right after. Keep them to dry for 2-3 days in the sun.
- After they are dried, pick out the yellow flower blossom and keep them in a bowl. Discard the greenery, those a bitter.
- Peel the Orange and cut the flesh into small pieces. Add the fruit flesh to the flowers, with the ¾ l water and keep it all in a pot on slow fire for about 1 h. Allow it to boil slowly at the end of the 1 h cooking process.
- After cooking strain it well and press out all the juices of the flower/fruit mixture. Discard the flowers and orange pieces and take the strained liquid back to low heat together with the sugar and lemon juice. Stir well and let it cook slowly again for 30 minutes.
- In the meanwhile sterilize the 2-3 Jars and keep a few drops of rum into the inner jar covers. That will help to preserve the jelly for a longer period. After 30 minutes check if the jelly is set by placing a few drops of jelly on a cold plate. If it is running then it needs some more time of cooking before filling it into the jars.
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