Dandelion flower jelly

Ingredients for 1 servings:

• 2 handfuls of dandelions
• 1 liter of water
• 1 kg sugar
• 1 pack of Agartine (Agar-Agar)
• 1 large lemon(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 minutes; Total time approx. 8 hours 22 minutes

easy to prepare, only natural ingredients, faster than conventional

It’s best to pick the dandelion flowers at midday in the sun. Then pluck the yellow petals from the green ones. It doesn’t matter if you cook a few green ones too; the jelly will then be a little darker. Bring the water with the dandelion flowers and lemon to a boil and let it steep overnight or for a few hours. Then pour through a sieve, squeezing out a little more if necessary. Shortly before further preparation, rinse the jars and sterilize them with the lids on in boiling water for about 5 minutes to prevent mold from forming later. Set aside. In a large saucepan, mix the dandelion and lemon juice with the sugar and bring to a boil. Stir while heating until the sugar is completely dissolved. Pour some of the juice into a separate bowl and whisk in the agartine until dissolved. Then add it to the hot mixture while stirring. The mixture should boil briskly for at least 2 minutes. It’s a good idea to set a timer for this. The cooking time can be exceeded, but not shortened. Unfortunately, a set test for agar-agar isn’t possible. If the cooking time is adhered to, it will definitely set. Using a funnel, pour into the prepared jars and seal tightly. The jelly will keep for at least a year and tastes delicious as a sweetener for berries, yogurt, quark, or simply on a sandwich.