Diets and Weight Loss, Foods, Uncategorized

Dandelion Jelly

dandelionjelly

Dandelion Jelly

Dandelions have sure gotten a bad rap lately, and many home owners are trying to combat them using pesticides that contaminate our soil and ground water. Nothing found in nature is by accident, and the dandelion is no different. Just think about it’s bright fluffy attractive flower. The dandelion is the very first food for the bees, and comes out before any other flower. Before the bees move on to the fruit blossoms, they strengthen their hives with the healing benefits of the dandelion.

 

Folks in the past understood the healing benefits of this wonderful “weed”. Dandelions come in spring, gather the heat of the sun, and cleanse the body from the toxins accumulated over winter. They have long been used by Native American, Chinese, Middle Eastern, and many European cultures to cure an array of conditions from upset stomachs to liver disease. The roots, leaves, and blossoms have all been eaten fresh, brewed into teas, and even made into a honey-like syrup. Europeans often add the fresh leaves to salads. They are delicious, and very high in vitamin A, vitamin C, and Calcium.

 

I had heard of dandelion jelly, and thought we would try our hand at putting those 222 tiny petals on each of those wonderful spring flowers to work. It has proven to be a cost-efficient substitute for raw bee honey. The flavor is a little florally with a semi sweet after taste. It does tend to crystallize, but melts nicely over hot toast or into tea.

Dandelion Jelly

Ingredients

 

3 cups of dandelion heads

3 cups of water

1 tbsp vanilla extract or 2 vanilla beans split

Lemon cut into 3-4 thick pieces

1 teaspoon cinnamon or 2 cinnamon stick

Directions

 

  1. Bring to a rolling boil, and simmer 30 minutes.

dandeliion1

  1. Turn off, and allow to steep 6 hours, or overnight.
  2. dandeliion2
  3. Strain (using a cheesecloth set in a strainer, over a bowl) until no more liquid is dripping out. I also squeezed any extra out by hand.
  4. Dandeliion3
  5. Return liquid only to the pan, add 4 cups of sugar, and simmer at a low rolling boil for 2-3 hours. Stir ever 20-30 minutes to prevent burning to the bottom
  6. dandeliion4
  7. Sterilize jars, and rims, and pour hot jelly into hot jars. Secure lid, and you’re done.

dandeliion5

  1. Store in a cool dark place for up to a year.

 

 

Health and Wellness Associates

Archived

312-972-WELL

 

HealthWellnessAssociates@gmail.com

https://www.facebook.com/HealthAndWellnessAssociates/

 

 

 

 

Advertisements
Foods, Uncategorized

Bacon Jam

baconjam

Bacon Jam

 

“Bacon Jam will win you legions of fans. Use the power wisely. I know of one marriage proposal after this jam was served with breakfast.” Don’t limit this jam to breakfast, try it as a sandwich spread or mixed with cream cheese as a party dip. Get creative.

 

Ingredients

 

3 lbs. bacon (use a mixture of maple, thick-cut, regular and smoked lean bacon)

4 large yellow onions, peeled and thinly sliced

2-4 cloves garlic

1 Cup apple cider vinegar

1 Cup packed light brown sugar

1 1/2 Cups very strong brewed black coffee (try using espresso)

1/2 Cup pure maple syrup

1 tsp. pepper

 

 

 

Directions

 

Cut the bacon slices into 1-inch pieces. Place the bacon in a Dutch oven/heavy large pan over medium-high heat. Cook, stirring frequently, until the bacon is browned. It is important none of the bacon or bits on the bottom of the pan burn during the entire cooking process, so ease back a bit on the heat and let it cook longer if you are unsure. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Drain all but 2 TB. of the drippings from the pan, (Connie stores them in the fridge for other recipes—we did end up with 1.5 cups extra drippings!). Place the Dutch oven back over medium-high heat. Add the onions and garlic. Stir well and reduce heat to medium. Continue cooking for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients (except for the bacon) and stir well. Reduce the heat to low. Stir well, then raise the heat to high, bring to a boil, stirring frequently, and boil hard for 2 minutes. Add the bacon, reduce the heat to low and simmer, uncovered, stirring occasionally to make sure things aren’t sticking. Add 1/4 Cup of water if the mixture seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy (our batch took about 1 1/2 hours at low heat and we did not need any extra water) remove from the heat and let stand for 5 minutes. Transfer the mixture to a food processor or blender and pulse several times or until the jam is almost the consistency of chunky peanut butter. Scrape into a jar or a container with a tight-fitting lid. Store in the refrigerator for up to 1 month. This can be served cold, room temperature or warmed.

 

Prep. time:15 minutes

Cooking time: 2 hours

Serves: 24

 

 

Nutritional Information

 

Servings 32-34; Serving Size 2 TB. (92g); Calories 240; Calories from fat 170; Total fat 19g; Cholesterol 30mg; Sodium 360mg; Carbohydrate 12g; Dietary Fiber 0g; Sugars 10g; Protein 5g.

 

Health and Wellness Associates

Archived

P Carrothers

312-972-WELL

HeathWellnessAssociates@gmail.com