Friday, April 30, 2010

Dandelion Marmalade


Last week, we went visiting in Boston, and while our friend nursed her baby under a perfectly blue sky, Baby Yub Yub and I collected dandelions in the field. It was an idyllic moment. Our hands were left bitter tasting and colored yellow, but we had a bag full of dandelion flowers.

Back home, I carefully separated the flower petals from all the green parts. This was easy but time consuming—and the baby was very helpful—carefully placing her own flower heads in a Tupperware bowl and stirring them with a spoon. I was on a mission. Making jam is one of my passions, and as soon as I saw a recipe for dandelion marmalade, I got excited.

The following recipe is my own:

3 oranges
1 lemon
1 cup dandelion flowers—no green parts
½ box suregel, lower suger recipe
2 ½ cups sugar
1 ¼ cups water

Peel oranges and lemon. Chop peel into tiny pieces. Combine with water in a pot. Bring to a boil. Simmer 20 minutes.

Peel and discard the rest of the white rind.

Chop oranges and lemon into small chunks. Add to rind. Cook 12 minutes.

Mix suregel and ½ cup sugar.

Add sugar/suregel mixture and dandelion flowers to citrus. Cook until boiling. Stir often.

Add sugar. Stir constantly. Return to full boil. Boil 1 minute, stirring the whole time.

Ladle into hot sterilized jars. Process in hot water bath for 10 minutes.

This recipe is a 5!

5 comments:

  1. Hey! I met you guys at the Wild foods Fest today in Putney and thought that I would check out your blog. Very cool. Have you ever tried Pomona's Pectin for your jam? It is a citrus pectin and you can use honey or other sweeteners for your jams. Wild blueberry jam made with honey is the nectar of the local, wild gods!
    http://www.pomonapectin.com/

    best,
    Julie
    (I was working the Oyase table)

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  2. Yes! I love Pomona's and it works beautifully. (I have a Honey Peach Jam I make with it that is out of this world.) In this recipe, I was melding a few recipes I'd reviewed and went with the Suregel, but I would really like to try it with honey and Pomona's. I also want to try to increase the amount of dandelion flowers, but wonder what that would do to the texture. I increased them by 1/2 cup in the dandelion muffin recipe last night and loved it. Let me know more about your jam experiments!

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  3. I made dandelion cookies last week and I was not impressed, but I look forward to trying dandelion jelly this week.

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  4. You would probably enjoy the 'River cottage' website they have some very good recipes a lot like yours.

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    Replies
    1. Thanks Blue,
      This looks like a cool site for anyone interested in local foods.

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