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

I am totally making this. (Dandelion jelly)

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  • 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.

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    • 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.

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      • JodiJ Offline
        JodiJ Offline
        Jodi
        wrote on last edited by
        #18

        I adore marmalade.

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        • A Offline
          A Offline
          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.

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          • A Offline
            A Offline
            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

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            👍
            • 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

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              • A Offline
                A Offline
                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.

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                • JodiJ Offline
                  JodiJ Offline
                  Jodi
                  wrote on last edited by
                  #23

                  Beautiful color!

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                  • B Offline
                    B Offline
                    Bernard
                    wrote on last edited by
                    #24

                    Looks nice. Curious to hear the taste verdict.

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                    • JodiJ Offline
                      JodiJ Offline
                      Jodi
                      wrote on last edited by
                      #25

                      Me too.

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                      • A Offline
                        A Offline
                        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.

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                        • 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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