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Garden Gate:  Dandelions are up already  |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
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rksmith
True Blue Farmgirl
858 Posts
Rachel
Clayton
GA
USA
858 Posts |
 Posted - Apr 02 2012 : 4:35:45 PM
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I've never made dandelion jelly--I'd like to but oddly enough I don't have many growing in my yard, which is a bummer. My dad gets annoyed when I direct him in where he can cut grass (with the bushhog) because some "weeds" I plan to harvest, lol. Isn't is AWESOME!!!!
Rachel
Farmgirl Sister #2753
True enlightenment is nothing but the nature of one's own self being fully realised-- His Holiness the Dali Lama
http://madame1313.wordpress.com/ |
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jessabelluh
True Blue Farmgirl
349 Posts
Jessica
South Dakota
USA
349 Posts |
Posted - Apr 02 2012 : 5:33:12 PM
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I've never tried dandelion jelly.
The dandelions are up here too, I just plucked some leaves and flowers today to feed to the lizards.
~jess |
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Lyndell
True Blue Farmgirl
61 Posts
Leah
Richwood
Ohio
USA
61 Posts |
Posted - Apr 02 2012 : 6:01:24 PM
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I successfully made dandelion jelly last year (tried the year before but it never set up) - delicious! Mild, honey-like... it's like sunshine in a jar.
Oh P.S. - I always use Pomona's universal pectin. It's the only stuff that works for me when I'm making preserves out of mostly liquid stuff without much natural pectin, like dandelion infusion. Plus, you don't have to use nearly as much sugar and can even use a substitute like honey or maple syrup. It's really made the difference in my jellies, since I hate preserves that are too sweet. Just a note for anyone who's wanting to try dandelion jelly or has had problems with it in the past!
http://foxgloveandfolksongs.blogspot.com |
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laurentany
True Blue Farmgirl
3259 Posts
Laurie
Patchogue
NY
USA
3259 Posts |
Posted - Apr 02 2012 : 6:48:25 PM
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I am sure that you could use MaryJanes Chill Over Powder as well. I use it in my other james/jellies and it is fabulous- cuts the sugar in half!
Kristina- do you have your recipe that you might post? I think I would like to try and make some this year.
Hugs,
~Laurie
"Little Hen House on the Island"
Farmgirl Sister#1403
Life is not measured by the number of breaths we take, but by the moments that take our breath away.. |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
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Lyndell
True Blue Farmgirl
61 Posts
Leah
Richwood
Ohio
USA
61 Posts |
Posted - Apr 03 2012 : 05:35:50 AM
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I've never gotten the chill over powder... I'll have to look it up. I like Pomona's because I can find it pretty easily at my local at health food stores, organic markets like Whole Foods, etc. It's more expensive than regular pectin, but it lasts twice as long. I see that the chill over powder is made from agar agar - I've used that before in other recipes, and it's certainly powerful. Pomona's is pectin made from a citrus extract and activated with calcium. Same deal with the sugar - you can cut it in half if not more. I don't think you can use it as a gelatin substitute like you can with agar agar but it's excellent for jellies.
http://foxgloveandfolksongs.blogspot.com |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
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Garden Gate: Dandelions are up already |
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Dandelions are up already
