Post by Lawdog2705 on Jul 6, 2012 20:23:32 GMT -7
Urban Forager Dandelion Preserves
(makes about two pints)
2 cups dandelion blossoms, separated from leaves and bracts
2 cups water
1 cup sugar
2 teaspoons lemon juice
1 ¼ teaspoons pectin
1. Boil flowers in water on medium heat for about 10 minutes.
2. Strain petals from liquid and return liquid to pot to boil.
3. Add sugar, lemon juice and pectin, following your particular pectin’s instructions.
4. Boil and stir vigorously with a wooden spoon, skimming the foam, until the top surface becomes blobby and glasslike (2 or more minutes).
(Canning is a whole separate art — involving boiling, filling the jar with preserves and reboiling — which those of us who didn’t grow up in canning families need to learn from jam masters, so I’ll leave that to you to learn how to do on your own.)
.
(makes about two pints)
2 cups dandelion blossoms, separated from leaves and bracts
2 cups water
1 cup sugar
2 teaspoons lemon juice
1 ¼ teaspoons pectin
1. Boil flowers in water on medium heat for about 10 minutes.
2. Strain petals from liquid and return liquid to pot to boil.
3. Add sugar, lemon juice and pectin, following your particular pectin’s instructions.
4. Boil and stir vigorously with a wooden spoon, skimming the foam, until the top surface becomes blobby and glasslike (2 or more minutes).
(Canning is a whole separate art — involving boiling, filling the jar with preserves and reboiling — which those of us who didn’t grow up in canning families need to learn from jam masters, so I’ll leave that to you to learn how to do on your own.)
.
