Making and Preserving Jelly from Flowers
Summer months are behind us now and there is a push to get as much of the bounty "put up" as possible.Home Canning is an age old practice that is once again gaining popularity with recent findings of plastic lined cans leaching toxins into our diets. Home canning in glass jars assures us of our own food safety and control over what we consume and choose serve our families.
My cousin, Renee Brakemeyer makes Jelly from Flowers! ~ seriously!
Here is her recipe for "Dandelion Jelly" (She combined 2 different recipes for this tried an true version). |
| Photo by Renee Brakemeyer |
200 Dandelions
4 cups Water
5.5 cups Sugar
1 tablespoon Lemon Juice
2 packages Pectin
Instructions:
Discard stems and remove petals from flower.
Add petals to water and boil for about 4 minutes.
Strain petals through several layers of cheesecloth and reserve 3 cups of the liquid.
Add to the liquid: sugar and lemon juice into a large saucepan.
Heat and add 2 packages liquid Certo Pectin and boil for 2 minutes. Hard boil for 1 minute.
Remove from heat and ladle into jars and process according to canning instructions.
Tip: (This foams a lot even if you add a tablespoon of butter so use a large pot so it doesn't splash over.)
QUEEN ANNE'S LACE JELLY
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| Photo by Renee Brakemeyer |
Word of caution:
First make sure they are Queen Anne's flowers, "Hemlock" looks similar - but it is poisonous!
(check out some photos of both here.)
Boil 4 cups water and add 2 cups packed flowers
Remove from heat and let steep for 2 hours
Mix 3 cups of the infusion with 1/4 cup lemon juice and 3 cups plus 2 tablespoons sugar.
Bring to a full boil.
Add 2 packages liquid Certo Pectin and boil for 2 minutes.
Fill jars and process according to canning instructions.
So many instructions and ideas are available on Pinterest and YouTube to help with tips and techniques. Make sure you properly research your methods if you are new to canning. First time canning? I recommend you can with an experienced and practiced partner - and take notes!
Update June 8, 2014
She is at it again! More jellies so I am sharing her pictures. Such talent!
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| Mint Jelly |
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| Honeysuckle Jelly |
3 comments:
What does the dandelion jelly taste like? Does it have any medicinal benefits?
It tastes much like honey.
I have not researched medicinal benefits. The fact that is is boiled would most likely change any nutritional value to the finished product.
They look lovely - what are they used for? (Sorry if it's a dumb question, but I'm a Brit and our jellies are like your Jello). Is it the kind of thing you'd put in PB&J or more of a condiment to go with cooked meat etc.?
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