Dandelion Jelly

For the dandelion jelly rinse the freshly picked flowers and put them in the pot with water. To this add peeled and cut into pieces orange or lemon and the citric acid.

Stir with a wooden spoon and let stand in a cold place for 24 hours. Strain. Take 2 tablespoons of 1 kg of sugar and mix with Gelfix.

Bring strained and well expressed decoction together with Gelfix slowly to a boil and stir in the remaining sugar.

This will take about 5 minutes or even longer. Pour the hot mixture into the jars while still hot.

Turn the jars with the dandelion jelly upside down and cover with a blanket. The jars can also be sterilized briefly.

Preparation Tip:

The dandelion jelly tastes good with bread rolls or cakes. In this jelly the green parts of the dandelion are not used, otherwise the jelly gets a bitter aftertaste.

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