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Dandelion Jelly

0
902
Kitchen Russian
Calorie content 199.9 kcal
Portions 1 l.
Cooking time 60 minutes
Proteins * 2 gr.
Fats * 1.1 gr.
Carbohydrates* 47 gr.
* per 100 gr. product
Dandelion Jelly
Content

I heard that they make jam from dandelions, but somehow I didn't attach much importance to it. On a visit I tried dandelion jelly and was very impressed - this is so tasty treat. Dandelion jelly is great for homemade baking.

Ingredients

Cooking process

step 1 out of 9
Sort out the dandelion flowers that you have collected in advance. Tear off the yellow and white flower petals. Rinse them well under running water.
step 2 out of 9
Strain through a fine sieve to drain excess liquid.
step 3 out of 9
Take a heavy-bottomed saucepan. Lay out the washed and strained petals, cover with cold water, put on medium heat.
step 4 out of 9
Bring to a boil. Skim off the formed foam. Reduce heat and simmer for about 5 minutes. Turn off the heat, close the lid and leave to infuse.
step 5 out of 9
Strain the present broth through a sieve. Add sugar and pectin. Stir, bring to a boil and sugar is completely dissolved.
step 6 out of 9
Add lemon juice. Boil and turn off the heat.
step 7 out of 9
Sterilize glass jars in the microwave or water bath beforehand.
step 8 out of 9
Cool the finished jelly a little. Place in sterilized dry jars, cover with lids.
step 9 out of 9
The jelly is stored in a cool place or refrigerator. Dandelion jelly turns out to be of a pleasant color, is used as an interlayer for cakes or just as a delicacy for tea.

Bon Appetit!

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