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  4. I am totally making this. (Dandelion jelly)

I am totally making this. (Dandelion jelly)

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  • A Online
    A Online
    AndyD
    wrote on last edited by
    #13

    You are both so fortunate having fruit bushes, we've never owned a garden that gave enough fruit. I miss collecting from the mature quince tree just outside my old workplace.

    If you have a Lidl nearby, on Thursday I found this on their shelves

    20250421_183226.jpg

    Pear & cherry liquor jam. From Portugal and £2 a jar. Has lots of bits of fruit yet is fluid to spread.
    Absolutely fabulous,
    I'm going to another Lidl tomorrow to hunt for more!

    wtgW 1 Reply Last reply
    • A AndyD

      You are both so fortunate having fruit bushes, we've never owned a garden that gave enough fruit. I miss collecting from the mature quince tree just outside my old workplace.

      If you have a Lidl nearby, on Thursday I found this on their shelves

      20250421_183226.jpg

      Pear & cherry liquor jam. From Portugal and £2 a jar. Has lots of bits of fruit yet is fluid to spread.
      Absolutely fabulous,
      I'm going to another Lidl tomorrow to hunt for more!

      wtgW Offline
      wtgW Offline
      wtg
      wrote on last edited by wtg
      #14

      @AndyD said in I am totally making this. (Dandelion jelly):

      You are both so fortunate having fruit bushes, we've never owned a garden that gave enough fruit.

      One mature red currant bush will make a couple of batches of jelly, probably 16 half-pint jars. If you add store bought (like the strawberries and blueberries I used), then of course you get even more.

      I have two red gooseberry bushes. Last year was the second year I had them and they yielded 8 half pint jars of jam and 8 half pint jars of chutney.

      The black currant bushes have not been nearly as prolific. A handful of berries to snack on. Hoping for better yields this year.

      The jostaberry, a black currant/gooseberry cross, gave up about a dozen berries last year. A real disappointment.

      Those preserves look nummy. I keep looking for Lidl stores but they're still only on the east coast here in the US, and I'm in the middle.

      When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

      1 Reply Last reply
      • A Online
        A Online
        AndyD
        wrote on last edited by
        #15

        Anyone made dandilion tea or jam yet?
        Advice to give?
        Two hours of picking heads resulted in (backache and) a couple of carrier bags each a quarter full

        20250427_173352.jpg

        1 Reply Last reply
        • JodiJ Offline
          JodiJ Offline
          Jodi
          wrote on last edited by
          #16

          Not yet. Barely lost the snow here. Though I did notice a couple of flowers this morning.

          1 Reply Last reply
          • B Offline
            B Offline
            Bernard
            wrote on last edited by
            #17

            I made violet jam one year. Not worth it, weak as water. My favorite jams to make are strawberry with local fresh picked fruit, and marmalades of any citrusy fruit. I never use as much sugar as called for, preferring sweet and tart. Most store bought is way too sweet for my taste.

            Andy, I dyed wool with dandelion blossoms once. Processed it in a white enamel pot. More dye ended up staining the pot than got in the wool! I may have not mordanted correctly. Will try again some time.

            1 Reply Last reply
            • JodiJ Offline
              JodiJ Offline
              Jodi
              wrote on last edited by
              #18

              I adore marmalade.

              1 Reply Last reply
              • A Online
                A Online
                AndyD
                wrote on last edited by AndyD
                #19

                20250428_201159.jpg

                It's very different from picking and chopping quince for jam. Can be done by one but nice to have help.

                1. concentrated dandelion pollen gives me mild hayfever/asthma
                2. it becomes ever more difficult to strip the petals as the heads dry and close; pick the largest heads and pluck their petals on the same day. Pinching & rolling the green partbetween finger and thumb opens & loosens the flower...
                3. a green lawn at the end of the day will be yellow again next morning 😀

                Now I need to buy pectin.

                1 Reply Last reply
                • A Online
                  A Online
                  AndyD
                  wrote on last edited by
                  #20

                  A half carrier bag of head/petals makes 11 cups of (quite dark looking) juice. So we multiplied the online recipe by about 3.
                  2 bags of sugar (10 cups)
                  6 tablespoons of lemon
                  A bottle of the only pectin I could find
                  20250430_182604.jpg
                  Roll boiled for about 10 mins, it seems nicely scented
                  20250430_183522.jpg
                  When ladled out it filled 11 standard bottles of jam
                  20250430_190929.jpg

                  Fingers crossed it sets nicely

                  1 Reply Last reply
                  👍
                  • wtgW Offline
                    wtgW Offline
                    wtg
                    wrote on last edited by wtg
                    #21

                    That looks great! Can't wait to hear a report about how it tastes.

                    p.s. That's a very cool pan.

                    When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                    1 Reply Last reply
                    • A Online
                      A Online
                      AndyD
                      wrote on last edited by
                      #22

                      It's a very hot pan!
                      Need a long jamming spoon to keep stirring hand at a distance because of the size, 16" Swan Brand, aluminium.

                      1 Reply Last reply
                      • JodiJ Offline
                        JodiJ Offline
                        Jodi
                        wrote on last edited by
                        #23

                        Beautiful color!

                        1 Reply Last reply
                        • B Offline
                          B Offline
                          Bernard
                          wrote on last edited by
                          #24

                          Looks nice. Curious to hear the taste verdict.

                          1 Reply Last reply
                          • JodiJ Offline
                            JodiJ Offline
                            Jodi
                            wrote on last edited by
                            #25

                            Me too.

                            1 Reply Last reply
                            • A Online
                              A Online
                              AndyD
                              wrote on last edited by
                              #26

                              Update on the dandilion jelly.
                              It had to be gently reheated and lots of pectin added to make it set.
                              Work out how much pectin you think you might need and use double that, would be my rough estimate.

                              Tastes sweet, a little lemony and as you'd expect, of crushed dandelions.

                              1 Reply Last reply
                              • C Offline
                                C Offline
                                CHAS
                                wrote on last edited by
                                #27

                                Bonne Maman is yummy. I try not to eat too much of their cherry preserves.

                                “I’m at an age when remembering something right away is as good as an orgasm.”—Gloria Steinem to Julia Louis-Dreyfus on Wiser Than Me

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