Confiture De Crameillotte Dandelion Flower Jelly Food

DANDELION JELLY

Steps:

• Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly.
• Bring the water to a boil and fill the water with dandelion blossom shreds.
• Simmer over very gentle heat about 10 minutes.
• Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water.
• Add more blossoms to the strained water and simmer for about 10 minutes.
• Continue simmering and straining until all the blossoms are used up.
• Add more water to make up 3 cups. You lose some water because it is caught in the blossoms.
• Strain the water very well. I use a coffee filter.
• Combine water with lemon juice, sugar and pectin.
• Bring to roiling boil and stir until sugar is dissolved.
• Boil hard for one minute.
• Skim.
• Pour into hot jars and seal. I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier.

DANDELION JELLY

Steps:

• Using stainless steel pan, boil the flowers in 2 quarts of spring water for 10 minutes, cool, and strain, pressing the liquid out of the flowers gently, then restrain through a coffee filter.
• Measure 3 cups of the liquid, add the lemon juice, zest and pectin. Optional: add 1 split vanilla bean.
• Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
• Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, carefully remove vanilla pod, pour into hot clean half pint jelly jars and seal.
• May 4,2010 - I made using 6 cups liquid, 7 cups sugar juice of 1 lemon just over 4 tablespoons, 1/2 teaspoon vanilla and 1 1.75oz(49)grams of pectin. Making 9 1/2 pint jars.

DANDELION JELLY

Steps:

• Heat water in a large pot until simmering. Add 2 cups dandelion petals; simmer for 10 minutes. Remove petals with a slotted spoon and strain over a bowl; squeeze out as much liquid from them as possible. Discard petals. Repeat with remaining 2 cups petals.
• Measure out 3 cups of dandelion-infused water, adding tap water to make up the difference if needed, and pour into a large pot. Add lemon juice, pectin, and yellow food coloring; bring to a rolling boil. Add sugar; return to a boil. Cook, stirring constantly, about 1 minute. Remove from heat and skim foam off the surface if needed.
• Pour mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars, 2 inches apart, into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
• Remove the jars from the pot and place on a cloth-covered or wood surface, several inches apart. Press the top of each lid with a finger, ensuring that the seal is tight. Let cool, about 24 hours.

CONFITURE DE CRAMEILLOTTE (DANDELION FLOWER JELLY)

Steps:

• Pick the dandelions in full sunshine. Try to pick dandelions that have no chemicals on them.
• Pull off all the dandelion petals and put them in a pot with the water, lemon slices and vanilla bean. Simmer for about 30 minutes.
• Let the mixture sit by the side of the stove for 5 to 6 hours.
• Strain to separate the petals from the juice. Return the juice to the pot and bring to a simmer. Slowly add the sugar and simmer until desired thickness (takes about 4 hours).
• Serve on toast or muffins.

PALM SUGAR KANTEN JELLY

Steps:

• Add palm sugar and pandan leaves to 2500ml water.
• Bring the water to broil.
• Cover with lit. Turn down the fire and simmer for 15 minutes.
• Meanwhile, spread mixture of cooked sago and basil seed (strained) in moulds. Nicely press to form a thick layer.
• Discard pandan leaves. Turn up to medium heat. Dissolve jelly powder gradually while stirring with a wooden spatula.
• Pour in evaporated milk.
• Keep stirring until it broils.
• Turn off fire. In circular motion, gently fill the moulds using a ladle.
• Let it cools down totally.

HONEYSUCKLE BLOSSOM PINEAPPLE JELLY

Steps:

• Pour boiling water over flowers and allow to steep at room temperature till cool then place in refrigerator for overnight.
• Keep the mixture in the 'fridge and use it within one week.
• Drain the liquid from the flowers using a coffee filter or cheese cloth. Measure 4 cups of the liquid, add to large pot with pineapple juice, pectin and lemon juice. Bring to a boil, then add sugar. Bring to a boil again, boil for a minute and a half to 2 minutes. Remove any skim on top.
• Ladle immediately into hot, sanitized jars. Add caps and rings. Process in boiling water bath for 5 minutes, if desired.

FRIED DANDELION FLOWER

Steps:

• Beat the egg and add the milk. Whisk in the flour and seasonings. You can dip the flowers and fry immediately, but the batter stays on better if it's refrigerated for a half hour or so.
• When the batter is lightly browned, lift the flowers out of the oil and drain them on paper towels.

DANDELION FLOWER COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Mix the oil and honey and then beat in the 2 eggs and vanilla.
• Remove the yellow flower parts from the green parts (compost the green parts).
• Stir in the flour, oatmeal, and dandelion flowers.
• Drop the batter by tablespoonfuls onto an oiled cookie sheet.
• Bake for 10-15 minutes.