Dandelion Jelly

Possible Health Benefits:

1. Source of antioxidants.

2. Relieve pain from headaches, backaches, and menstrual cramps

3. Relieve stomach cramps.

4. Relieves depression.

5. A chemical compound known as helenin may be the cure for those with a problem of reduced vision in the dark.

6. Flowers also contain Vitamin A and Vitamin B12 which are also good the eyes.

7. In 1956, Chauvin demonstrated the antibacterial effects of dandelion pollen, which may validate the centuries old use of dandelion flowers in Korean folk medicine to prevent boils, skin infections, tuberculosis, and edema and promote blood circulation.

Interesting Facts and Trivia:

* Botanical name is taraxacum officinale
* Was brought to the United States originally from Europe and Asia, and was transported for its health benefits.
* In French they are called pissenlit – literally ‘bedpissers’, an homage to the plant’s diuretic properties.
* Other names of this plant are: Blow Ball Cankerwort, Lion’s Tooth, Pissabed Priest’s-crown, Puff Ball, Pu Gong Ying, Pu-kung-ying, Swine Snout, Telltime, White Endive, Wild Endive

Ingredients

1 quart of bright, fresh dandelion blossoms
2 tablespoons lemon juice
1 package of powdered fruit pectin
5 1/2 cups of sugar

Directions

Rinse them quickly in cold water and snip off the stems and green collars under the blossoms. Boil the petals in 2 quarts of water for 3 minutes. Cool and strain, pressing the petals with your fingers to extract all the juice. Measure out 3 cups of the dandelion liquid and place in a large jelly kettle. Add 2 tablespoons of lemon juice and 1 package of powdered fruit pectin (1 ¾ ounces). Bring the mixture to a boil. Add 5 ½ cups of sugar, stirring to mix well. Continue stirring, and boil the mixture for 2-½ minutes. Pour into small glasses and cover with paraffin when the jelly is cool.

More Info

Servings / Yield: 4 pints
Prep Time: Unspecified   /   Total Time: Unspecified
Category: Canning & Preservation
Keywords: dandelion jelly