Dandelion Jelly
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 7 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 handfuls dandelion flowers, maybe more
- 2 packs preserving sugar, : 1
- 1 vanilla pod (s)
- 2 lemon (s), organic
- 1 ½ liters water
Print Recipe
Pin Recipe Instructions
- Pluck the picked dandelion blossoms and remove everything that is green (flower base and stalk remains). Unfortunately, plucking takes a long time, but is worth it later for the taste. The green makes the jam bitter.
- Do not wash the flowers, otherwise the tasty pollen will be lost.
- Put the flowers in a saucepan, also add the sliced lemon and the scraped out vanilla pod with pulp. Pour water over and bring to the boil briefly.
- Let it cool down and let it steep for about 6 hours (even better overnight).
- Sieve the next day (all flowers are welcome to stay in and only the lemons and vanilla pods out)
- and measure 1.5 liters. Mix with the preserving sugar and bring to the boil. Let it boil for about 1 minute and then pour it into rinsed glasses while hot.
- The amount is enough for approx. 6 jam jars, depending on the size.
- Tastes great on a buttered bun.
- TIP:
- Also ideal for apricot an apple tart.
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