4 jellies and a jam

greenspun.com : LUSENET : Countryside : One Thread

Since I get lots of requests for these recipes I thought it would be a good idea to put them on one thread.

Dandylion Jelly...1 qt. dandylion blossoms...2qt water...2T lemon juice...5 1/2c sugar...1 box pectin

Pull petal from caps(takes a while)...rinse...boil 3 min or ti yellow in non-aluminum or non-iron pan...cool...squeeeze petals after strained with fingers...

To 3 c infusion, add lemon juice & pectin...stir...bring to boil...add sugar...stir well...bring back to boil 2 1/2 min...skim...pour...seal.

Violet Jelly...Pick 2c. violet petals, rinse/check for bugs...cover with boiling water and let sit for 24 hrs-infusion will be ugly and smelly...strain...In pan put 2c infusion, 1 box pectin and juice of one lemon...Bring to boil...add 4 c. sugar...boil 1 min. jar...seal...This is a beautiful jelly.

Sassafras jelly...make at least 2c extra-strength tea...Put 2 c in pan...add 1 box pectin...barely bring to boil and add 3c strained honey and 2T sassafras root bark grated to a fine powder. simmer 6 min...jar...seal

Banana Jam...8 ripe med bananas, mashed...3 med lemons...3c sugar...3c water...a whole piece of dried or peeled green ginger-about the size of an olive...some cloves.

Squeeze lemon juice...slice rind paper-thin...boil sugar and water 10 min...add lemon juice and rind, mashed bananas, ginger, and cloves...cook slowly for 30 to 45 min...stir often...take out ginger...jar...seal... makes 7 eight oz glasses.

Rose petal jam...cover 2c petals with 2c boiling water in pan...simmer 10 min...Strain...keep liquid...add 2 3/4c sugar and 3T honey to the liquid...Simmer, uncovered for 30 min...Add 1T lemon juice and chopped petals...simmer 30 min. more...The petals will dissolve...jar..seal. There may be a different recipe for this jelly on another thread.

-- Cindy (atilrthehony_1@yahoo.com), November 20, 2000

Answers

Oops, rose petal jelly.

-- Cindy (atilrthehony_1@yahoo.com), November 21, 2000.

Cindy, these look lovely. I'd never heard of sassafras jelly, but it doesn't grow around here. No violets either. We do get dandelions though.... I guess the "local" jelly around here would have to be corn cob jelly. Add enough sugar and you can eat just about anything. Gerbil (new address)

-- Gerbil (ima_gerbil@shymail.com), November 21, 2000.

A neighbor had asked me about Sumac jelly.Anyone know abt. this?

-- sharon wt (wildflower@ekyol.com), November 21, 2000.

Thanks I have been waiting for this . Country Friend in Indiana Jack Bunyard

-- Jack bunyard (bunyard@cnz.com), November 21, 2000.

In regard to the question about a recipe for Sumac Jelly here is the one I use: 4 l/2 c. sumac juice, l box Sure Jel and 6 cups sugar. To make sumac juice, put washed berries (from the bushes that have red berries) in a large kettle; cover with water. Squeeze gently through fingers and allow to set for several hours. Add Sure-Jel and bring to a full rolling boil. Add sugar; stir until dissolved. Again bring to a full rolling boil and boil one minute. Skim. Jar. Seal. 8-l0 glasses. Use sumac berries that haven't been rained on a lot for the most flavor. Jelly tastes like apple with a lot less work. I understand the Indians used the juice to drink, tart, and lots of Vit. C.

-- Rita Glyn-Jones (felfoot@Twlakes.net), March 18, 2001.


Moderation questions? read the FAQ