{"id":50230,"date":"2014-06-20T00:09:29","date_gmt":"2014-06-20T07:09:29","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=50230"},"modified":"2014-06-20T00:09:29","modified_gmt":"2014-06-20T07:09:29","slug":"todays-recipe-dandelion-rose-petal-freezer-jelly","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/50230","title":{"rendered":"Today’s Recipe: Dandelion & Rose Petal Freezer Jelly"},"content":{"rendered":"

\t\t\t\t\"Jelly_4186\"<\/p>\n

<\/p>\n

\n

DANDELION ROSE PETAL FREEZER JELLY<\/p>\n

PREP TIME: 1 HOUR, PLUS 8 HOURS STEEPING TIME
\nCOOK TIME: 25 MINUTES
\nMAKES: ABOUT 3 1\/2 CUPS<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup dandelion flowers (pulled from about 2 cups of gathered open-flower clusters)*
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup yellow rose petals
\n2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cups boiling water
\n4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cups sugar
\n2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 T lemon juice, strained
\n1 3\/4\u00a0\u00a0 t MaryJane’s ChillOver Powder<\/a>
\nassorted canning jars and lids (or plastic storage containers)<\/p>\n

1. When you have enough flowers, make an infusion: Pour 2 cups of boiling water over the dandelion flowers and rose petals in a medium, heatproof bowl; cover, refrigerate, and steep for 8 hours.
\n2. After 8 hours, strain the flowers out of the infusion through a fine-mesh sieve, strain again through a fine-mesh sieve lined with of butter muslin (or a double layer of cheesecloth). For jelly, clarity is important!
\n3. In a medium saucepan, add sugar and lemon juice to infusion and bring to a full rolling boil that cannot be stirred down (keep an eye on the pan so it doesn\u2019t boil over!). Slowly sprinkle in ChillOver Powder and boil for an additional 3 minutes; remove from heat.
\n4. Skim off foam and discard. Transfer jelly to canning jars, leaving roughly 1\/2\u201d headspace (or cool mixture and transfer to plastic storage containers). Attach lids. For immediate use, store in refrigerator. For longer-term storage, freeze jelly.<\/p>\n

*Make sure you pick your dandelions well away from roadways or other chemically treated areas, and wash them before using. Pick the biggest, most fully-open flower clusters, as they are easier to pull the individual flowers from. Pluck the yellow flowers from the green parts. (You don\u2019t want the green parts, but it\u2019s hard to separate them, so don\u2019t stress if a few get in.) If you don\u2019t get enough dandelion flowers in one day of plucking, freeze the ones you have in a plastic container. You can keep plucking and freezing until you have enough for jelly-making day.<\/p>\n<\/div>\n

[print-me]<\/p>\n

Gather ingredients.<\/p>\n

\"Jelly_3998\"<\/p>\n

When you have 1 cup dandelion flowers (pulled from about 2 cups of gathered open-flower clusters)*, add to a medium, heatproof bowl.<\/p>\n

\"Jelly_4007\"<\/p>\n

\"Jelly_4012\"<\/p>\n

Add 1 cup yellow rose petals.<\/p>\n

\"Jelly_4024\"<\/p>\n

Make an infusion: Pour 2 cups of boiling water over the dandelion flowers and rose petals; cover, refrigerate, and steep for 8 hours.<\/p>\n

\"Jelly_4029\"<\/p>\n

After 8 hours, strain the flowers out of the infusion through a fine-mesh sieve.<\/p>\n

\"Jelly_4036\"<\/p>\n

\"Jelly_4046\"<\/p>\n

Strain again through a fine-mesh sieve\u00a0lined with of butter muslin (or a double layer of cheesecloth). For jelly, clarity is important!<\/p>\n

\"Jelly_4049\"<\/p>\n

Sterilize jars and lids (refer to a canning manual).\u00a0Add dandelion-rose infusion to a medium saucepan.\u00a0Add 4 cups sugar to the infusion.<\/p>\n

\"Jelly_4058\"<\/p>\n

Add 2 T strained lemon juice and bring to a full rolling boil that cannot be stirred down (keep an eye on the pan so it doesn\u2019t boil over!).<\/p>\n

\"Jelly_4062\"<\/p>\n

Slowly sprinkle in 1 3\/4 t ChillOver Powder and boil for an additional 3 minutes; remove from heat.<\/p>\n

\"Jelly_4098\"<\/p>\n

\"Jelly_4104\"<\/p>\n

Skim off foam and discard.<\/p>\n

\"Jelly_4105\"<\/p>\n

\"Jelly_4108\"<\/p>\n

Transfer jelly to canning jars, leaving roughly 1\/2\u201d headspace (or cool mixture and transfer to plastic storage containers). Attach lids. For immediate use, store in refrigerator. For longer-term storage, freeze jelly.<\/p>\n

\"Jelly_4114\"<\/p>\n

\"Jelly_4140\"<\/p>\n

\"Jelly_4186\"\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

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