Reviews (1)
Add Rating & Review
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
2
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: 3 stars
04/05/2015
I followed this to a T. It sat in the fridge overnight. It is still extremely thin and not jelly like at all. It does have a nice taste but will be used as an ice cream topper, on pancakes or maybe even a marinate for a sweet chicken. I don't know if I will try to mix more pectin into it. It would make a lovely jelly. I will try this one again but double or maybe even triple the pectin.
Back to Dandelion Jelly
All Reviews for Dandelion Jelly
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Dandelion Jelly
Credit:
Marcus Nilsson
Recipe Summary
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
4 cups water
4 cups dandelion blossoms (yellow and white parts only)
1/4 cup plus 1 1/2 teaspoons ( 1/2 package) powdered pectin
4 1/2 cups granulated sugar
2 tablespoons fresh lemon juice
Cook's Notes
Jelly can be refrigerated in the airtight container for up to 2 weeks.
Gallery
Dandelion Jelly
Credit:
Marcus Nilsson
Recipe Summary
Yield: Makes 4 cups
Gallery
Dandelion Jelly
Credit:
Marcus Nilsson
Dandelion Jelly
Credit:
Marcus Nilsson
Dandelion Jelly
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- 4 cups water
- 4 cups dandelion blossoms (yellow and white parts only)
- 1/4 cup plus 1 1/2 teaspoons ( 1/2 package) powdered pectin
- 4 1/2 cups granulated sugar
- 2 tablespoons fresh lemon juice
Directions
Bring water and dandelion blossoms to a boil in a medium saucepan. Reduce heat to medium, and simmer for 3 minutes. Remove from heat, and let stand for 10 minutes. Strain through a fine sieve into a measuring cup, pressing solids. Discard blossoms. (You should have 3 cups of liquid; add water if necessary.)
Combine pectin and 1/2 cup sugar in a small bowl. Bring dandelion liquid and remaining 4 cups sugar to a boil, stirring constantly to dissolve sugar. Add the pectin mixture, stirring constantly to dissolve pectin and sugar. Add lemon juice, and boil for 1 minute. Skim foam from the surface. Let cool slightly.
Pour mixture into an airtight container. Cover with a lid. Refrigerate until set, about 4 hours.
Cook's Notes
Jelly can be refrigerated in the airtight container for up to 2 weeks.
Cook’s Notes
Jelly can be refrigerated in the airtight container for up to 2 weeks.
Reviews (1)
Add Rating & Review
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
2
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: 3 stars
04/05/2015
I followed this to a T. It sat in the fridge overnight. It is still extremely thin and not jelly like at all. It does have a nice taste but will be used as an ice cream topper, on pancakes or maybe even a marinate for a sweet chicken. I don't know if I will try to mix more pectin into it. It would make a lovely jelly. I will try this one again but double or maybe even triple the pectin.
Reviews (1)
Add Rating & Review
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
2
2 star values:
1
1 star values:
0
Add Rating & Review
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
2
2 star values:
1
1 star values:
0
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
2
2 star values:
1
1 star values:
0
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
2
2 star values:
1
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 5
- 3 star values:
- 2
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: 3 stars
04/05/2015
I followed this to a T. It sat in the fridge overnight. It is still extremely thin and not jelly like at all. It does have a nice taste but will be used as an ice cream topper, on pancakes or maybe even a marinate for a sweet chicken. I don't know if I will try to mix more pectin into it. It would make a lovely jelly. I will try this one again but double or maybe even triple the pectin.
Martha Stewart Member
Rating: 3 stars
04/05/2015
I followed this to a T. It sat in the fridge overnight. It is still extremely thin and not jelly like at all. It does have a nice taste but will be used as an ice cream topper, on pancakes or maybe even a marinate for a sweet chicken. I don't know if I will try to mix more pectin into it. It would make a lovely jelly. I will try this one again but double or maybe even triple the pectin.
Rating: 3 stars
All Reviews for Dandelion Jelly
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dandelion Jelly
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
