The look on Jim's face was priceless when I explained to him that dandelions were actually brought to America, on purpose, by settlers that immigrated from Europe. I don't think too many people realize dandelions were actually grown as a crop. The greens, roots and flowers. You can cook the greens just like turnip greens, spinach, kale or collard greens (I prefer to cook them like Wilted Lettuce-they have a stronger flavor than other greens do, so the bacon grease really helps them from being too stout), you can also use them in a fresh salad. The roots are a coffee substitute after they're harvested, dried and ground. And of course, you can make dandelion wine, jelly, homemade tinctures and clothing dye from the flowers. Since Dandelions have not been bred and grown as a commercial crop and are not genetically modified, they have retained higher comcentrations of minerals, vitamins and other nutrients. They are naturally high in Vitamins A & C, beta-carotene, and potassium. Grandma used to use jelly as a sugar substitute as well. Beets can be used as a sugar substitute also.😉 That jelly looks like sunshine in a jar! You're exactly right about being more mindful when it comes to groceries. Jim and I were talking about growing and the way were both raised. We're grateful that we had to learn there would be times in our lives where you sure need to understand what it takes to make do when times are lean. We know so many people of various ages that simpiy do not have a clue; they're used to having everything they need or want all of the time, being catered to. I'm also grateful that Mom and my Grandma's were so gifted with their knowledge of the healing and medicinal properties of plants growing out in the wild and they passed that down to me. Thanks for sharing Miss Tipper! ~ APRIL LIPKE
@@bobbyricky1338 I did not know that! Thank you for sharing that info! I wonder why commercial dandelions haven't been developed just for that reason alone.🤔 We ordered new tires for my Expedition oline in February, got them in less than a week and had them mounted. The week after that my husband had seen some news report online that stated due a shortage of rubber because of a fire that tires would be scarce for awhile. ~ APRIL LIPKE
My Grandmothers sister use to make Dandelion Wine. I don't know how she did it...but what I do remember is my sweet Granny and her sisters could hardly wait for Aunt Pauline's wine to be ready for sipping...lol. None of them were alcohol drinkers...except when the Dandelion Wine was ready. I remember going with Granny and sitting, listening, and watching her and the Great Aunts partake...lol. Such a good memory! Happy Resurrection Day to you and your family! God bless!
My grandmother used to make dandelion wine too! It was wonderful. My daughter just made syrup and is working on jelly too! With dandelions from my front yard.. can’t wait to try it.
Happy Resurrection Day! My yard is full of dandelions and that jelly looks so easy to make!! My biggest regret is I never learned to can. I've watched my late mother in-law but never tried it myself. This looks easy enough for me to get my feet wet at "puttin up" some stuff. Tipper you are the best!
I’ve never heard of using dandelions for jelly. I will have to try this! My grandmother grew up eating dandelion greens for salad. We washed them, drizzle with a little extra virgin olive oil, and sprinkle a dash of salt & pepper. My grandmother has long passed away but I’ve continued this tradition with my little ones. My son is 2 and loves to tell people about our dandelion salad.
Save the lids from mayonnaise jars. They fit any standard mason jar and you can use those instead of the canning lid after it's been open. Some peanut butter lids fit, too. I love your videos.
I want to try this! We have a yard full of dandelions. We learned that when soil is depleted of calcium, dandelions actually work to put calcium back into the soil and that's why they appear in the 1st place, and when the soil has enough calcium the dandelions will start dying off on their own, so we no longer try to rid our yard of them, they are beneficial to the soil. It's amazing how God designed things to work!
My Grandma made dandelion and poke salad in the spring. We picked blackberries and gooseberries. We raided the neighbors corn field for sweet corn. But my favorite was when we put on gloves in the fall and carried buckets and filled the pick up bed with walnuts. We would fill old apple baskets full of those walnuts and store then in the old smokehouse over winter to let the husk dry out. Come spring we would clean off the husks. I still can't make a chocolate chip or oatmeal cookie without adding walnuts. She sold several pick up loads of walnuts to make some additional income, but she wouldn't sell the trees. She had so many walnut trees we'd just drive through the forest and pick up bucket fulls to dump in the truck bed. The land provides if you understand it.
Dandelions are a wonderful plant. My aunt used to think I was strange for not spraying my yard to kill the "weeds". You can even make a coffee substitute with the roots roasted. This year I hope to attempt dandelion wine. Will give the jelly a try. My favorite childhood thing with dandelion... to make a wish and blow the seeds.🙂
I think one of the things that makes you so popular, Mrs. Appy, (if I may!), is how consistently you interact with comments and answer questions, etc. It’s so kind of you to do so, and I can’t think of any other channel of this size that does that so well. It would be so easy for you to just post your video and then move on to the next one, but you always take the time to “greet folks and shake a few hands” and I know that means a lot to your followers. So thank you! 👍🏻💛
We’ve gather dandelion greens throughout my life and cooked them down with bacon. Good eating. 💚 Thank you, you’re such a blessing in these troubled times. -Bev
i understand the dandelion flower has the most antioxidant, anti-cancer, anti-inflammatory health benefits of the whole plant...i can't wait to try them...also jams and jellies are great for making moist cakes...one cake will take the whole jar...but so worth it! LOVED this video! I am inspired to learn to make jelly....
Reminds me of my Grandmother. She would gather dandelion greens and later the flowers. She made several things from them' - salads, jelly, dandelion wine, and-so-forth. All year long She gathered from the woods and hedgerows and saved much money gathering free from nature. The Family ate well even during the depression and both wars doing this. I remember hot biscuits or pan bread with fresh butter and jam or jelly. OH SO GOOD........
It seems natural to me that the jelly would taste of honey because the flowers are what the bees use to make honey. I love watching you cook, Tipper. Everyone has their own way in the kitchen and your way is efficient. That would come as no surprise because you do most things efficiently. You have to do everything efficiently because you do ten thousand things every day! You are pretty amazing, actually!
For the first time in my life my sister and I made dandelion and violet jelly last year. She was here for a visit and we decided to give it a try and were pleasantly surprised. I agree the dandelion jelly does have a honey taste. They are both very pretty in the jars and well worth the effort. Happy Easter to you and your family! ❤️
I love this ! I picked a few dandelions this week just to smell them , and was reminded of how much I love the smell of them and the memories it evokes. I have used honey or jelly or whatever was sweet on hand , even maple syrup to sweeten what I bake , I find it so satisfying to learn a basic recipe and then perfect it with all my lil ways of doing my own thing. It was funny this summer I ran outta honey and had to use brown sugar , law , that nearly sent me into a diabetic coma, (and im not diabetic , just have low sugars ) I try not to run out of honey or cinnamon...both are natural antibiotics and cinnamon is amazing in coffee to cut the bitters. I use it in everything i cook🤪💯❤️👍👍
Just made my second batch of dandelion jelly. Ur video inspired me to try the first time, and i will continue to make it again and again! It is delicious and easy!
My granny put jelly in their tea. My pap used to go huckster during the Great Depression. The wealthy people would have a dish of jelly on their table. He always associated that with doing well for yourselves. And he always had a jar of jelly on the table during meals. It’s the little things in life. Thanks for sharing.
I have never had dandelion jelly but I am going to now! 😊 Unfortunately I just had my yard mowed but I'm sure I can find enough to make som, even if I have to go out of town and pick some from the roadside.. Thanks, Tipper. You've inspired me once more. My mama used to pick wild plums and make jelly , as well as muscadine and any other fruit she could find. Speaking of muscadines, my daddy used to go out in a wooded area and fill a white pillowcase with them and Mama wasted nothing. She even made preserves from the muscadine hulls. Have you ever known anyone to do that? She was a master of making something out of whatever she had. There wasno running to the store for whatever we lacked. I was blessed to grow up here when it was far more rural and everyone knew everyone else and neighbors were always there to lend a helping hand. That's something we could use more of in these troubled times.
Well, now I'm going to have to make some dandelion jelly. I've never tasted it, but have heard of it. My family has made a lot of jelly over the years, and one of our favorites is corncob jelly. It's getting harder to find a source for red cobs around here, and red ones make the prettiest jelly. My grandpa told me his mother used to make what she called "quince honey." It was jelly made from quinces of course, but she wouldn't let it get very stiff so it was thick like honey. Nowadays I don't get to have sweets because of diabetes, so I don't have quite as much interest in making it. I'd like to make some dandelion jelly to give to family and friends this spring. Thanks for the demonstration.
I'm diabetic also. I'm going to try making it with sugar free pectin mix and Splenda. I think it will make a great less expensive substitute for the sugar free imitation honey I buy.
I grew up in Clay County, Kentucky, and I miss the hills that protected our little holler every day that I live. I love the plants, recipes, stories, family life, and Appalachian language videos you create for your viewers. I haven't seen a hillside covered with violets in a while, but your video about them reminds me of my Granny Maud, who found things you could eat or use as medicine everywhere she went. The list was endless, but I remember a few from my childhood. Down by the creek were the creasy greens for salad and sassafras trees for healing teas. In one corner of our yard was the "bam gilly bud tree," as she called it. I later learned in books I read that it was a "Balm of Gilead" tree, so named because its buds could be used to make a salve, or balm, to heal sores and burns. On the ridge high on the hill beside our house grew mountain tea, which produced berries and tea that tasted like teaberry chewing gum. For every ailment we mentioned, Granny knew a plant that could make a tea or ointment. I was happy the bam gilly bud tree didn't have a tea use; those buds stuck like glue to bare feet that every now and then forgot to avoid the tree when headed for the porch. They smelled horrible in the boiling process used to make the salve. I just prayed she never thought of a tea to make with those those buds.
I make dandelion salve with the yellow heads. It uses bee's wax and it smells faintly like honey. Love dandelions. Thanks for sharing another great idea!
My mother and aunts made lots of jellies but this is the first I've heard of dandelion jelly. I've never tried making jelly myself but this one looks super easy to do. Thank you, Tipper, for the inspiration. I learn something from every one of your videos, even those about food that I grew up with and have fixed for decades.
I knew the dandelion greens are edible, but I had never heard of making jelly from the blooms. I will have to try this! In regards to using it as a sweetener, seems like it would also be good to put a little in hot tea, especially as it tastes like honey. Thank you! 😊🙏🏽💜
I have my great grandmother's receipe book. It must be 100 years old. She was from Manitou Springs, Colorado. Amazing receipes within. So if any of you are looking for a paticular receipe from that time, 100 years ago, I will search it for you. Not stealing anyone's thunder. Just one receipe, ok? I tried the fresh cranberry sauce. It was great! Just being friendly, not fiendish
My grandpa was retired army and he would make pancakes for us 7 kids before school. Syrup would have been to expensive for us all so we always used grape jelly on our pancakes! Never ate dandelion jelly, not found of honey but I do appreciate knowing I could use what I can find if I have to. Happy Easter Peace be with you.
Thanks for the great tutorial, Tipper! I use a spoonful of jelly/jam in plain yogurt. So good, and avoids all the chemicals and extra sugars that are in store bought, flavored yogurts. Cheaper, too, cuz I buy a large container of plain yogurt, which costs less per ounce than small flavored containers. Better for the environment, too!
You done called my dandelions a weed!!! Come on!!! The leaves are great in a salad too. Yes I make jelly also. My bees love them too. I love the spring. So much to go wandering to gather up. I also make a violet jelly. Done same as the dandelion jelly. Just kidding about calling them a weed I do all the time. I leave them to go to seed so I got them for next year too. I've said it before and I'll say it again. Love your channel. God bless!!
Tipper....my childhood memories are of making dandelion jelly, using the leaves in our salads, & sometimes mom made some dandelion wine! We were self sufficient in gardening, chickens, turkeys, geese & ducks, plus fruit trees, and berry bushes and other fruits. Dad hunted for deer and as a commercial fisherman (British Columbia Canada coastal living) we always had fresh, smoked and canned fish. Not much different a life than y'all live back there. Wish I could have given my own children the same kind of life for their growing years..
I DID IT!!! I'm so thrilled. I couldn't get a whole quart but I did get 2 cups of flower heads. I followed the rest of your directions and got 2 1/2 pints. I love this idea ❤ congratulations on your award. I love your channel. So does my 86 year old mother. we watch it together.
When I was a kid, the jelly we bought from the A&P grocery store had a seal of wax over it. There weren't any generic brands in those days, just Welch's, Smucker's, and Ann Page. They were all sealed with the wax. We didn't need "tamper proof" in those days! If you got one without the wax seal, you'd sure as sugar know it wasn't right. The way we did it at our house was to break off just enough of the wax to get to the jelly. After a while we could get the rest of the wax out easily. We had to use it all within a couple weeks or it would go to mold. I think of that almost every morning when I put jelly on my toast. Nowadays I can keep a jar in my fridge for months and never see mold.
Never had Dandelion Jelly, but back in the late 1960s a cousin's cousin (Hi, Clara! 👋), graciously shared a bottle of Dandelion Wine that she'd made with me. We not only had a great time enjoying that wine, but it was _VERY_ TASTY, TOO! A lasting memory for sure. 🍷🍾🍷
Made this with my son last year. Tasted just like honey. We are going to have to do it again. Love you and your girls videos thanks for being great enough for family viewing.
Country folk can make so much good from what most people wouldn’t ever dream would be good to eat, my granny momma would make corn cob jelly and I think dandelions would be a good addition to her recipe!
Thank you Tipper for the video. I make apple jelly and lots of jams but have never tried dandelion jelly. It’s beautiful in the jars and I also love honey. I appreciate any canning videos you can do.
It was delightful to listen to your comments about dandelions. Long ago at a garden center I managed, we had a bit of fun with a dandelion dish competition. In the process, we learned that there was a commercial grower (of dandelions) in Maine and we bought cases of the canned greens. I was one of the tasting judges and I can attest to the very tasty entries. Old plants get bitter, but young leaves and flower buds are excellent about any way you care to eat them. I do so as long as I can in the spring/early summer and again in the fall. Your description of a light honey smell is darned good. Now - how about steamed young nettles? I love them and I keep a patch mowed so there are always fresh shoots. Nasturtiums are another great summer bonus: pretty flowers that are equally pretty and tasty in salads - as well as the leaves which add zest to salads or sandwiches. Goldenrod is completely edible as well - just don't pick tough parts. So is plantain. There are lots of tasty 'weeds' readily available and with surprising health benefits. (I've also had dandelion wine.)
I use jelly as a glaze on baked ham, pork roast or baked pork chops. It adds a nice sweetness and flavor to the meat. I have never seen dandelion jelly but it sounds delicious. Congratulations for your APPY award.
Hello from Indiana. My daughter and I made dandelion jelly today for the first time ever following your recipe. We (and my wife, too) all thought it tastes just like honey. I was really surprised just how much it tasted---to me---exactly like honey. It was really easy to make, but I was really glad to share the experience with my daughter. I watched my mom and grandma can things from the garden and make jellies, but it's practically a lost art to the younger generation. Thank you for your channel, and all that you and your family do on here.
I was sharing with a neighbor about your violet jelly & she told me about dandelion jelly - such a coincidence. I don't have as many violets this year, but I do have dandelions and I'll be trying this recipe. Thank you Tipper.
Thank you so much for showing us the complete process of making the dandelion jelly. I am learning many things from you. My mom never did These things. She worked in an office full time. My grandma showed me how to make bread so that was special for me. It's nice to have some alternatives to white sugar.
Last year began my learning of wild medicinal plants and foraging. I didn't pick last year, have just spent time learning. I picked my first just two days ago. Purple dead nettle. I am drying it now. I told my husband yesterday that I didn't want him to mow a specific patch in our yard that always has an abundance of dandelions. I was going to make dandelion salve , tea, and try the salad. I am so excited to add this and am going to try the jelly as soon as those things pop up. Thank you Tipper! So exciting!!
If you're interested in this, I've heard that dandelion greens are better tasting before the flowers appear, afterwards they tend to taste more bitter.
I had dandelion greens (green onions, boiled peeled potatoes, bacon, boiled eggs, greens and hot bacon with vinegar type dressing) for supper. Taste of spring for me. So very good. Grandma and Mom made, too. We use watercress when no dandelion available but watercress seems harder to find even in store No blooms yet on dandelions but will try jelly when bloom. Looked pretty. I want to try violet jelly, too. It looked so pretty when you made it in previous video. I recently broke my 8 cup glass measuring/mixer bowl like yours. They sure have increased in price but I use almost everyday for something! Thanks Tipper.
We are pb&j on our oatmeal people in my house, so we have tried all the flavors of jams, jellies, and butters. Dandelion jelly is too mild for oats and it takes a lot of it for the dandelion to be tasted. Oats do better with an assertive flavor like cherry jam. Dandelion jelly is good on biscuits though.
I use that same method for preserving. You are the first US presenter that I have seen use the regular hot jar method. I don’t have many failures. Have been doing that for years and I know that many other European cooks also use this traditional method. So interesting! Have just made jars of caramelised onion relish and nothing is green and fuzzy so far. I have seldom killed anybody. Hugs to all as ever xx
I never thought of all the ways to use jelly. I just love your channel so much! My yard is a dandelion forest right now, I'm going to make this tomorrow!! Will be my first dandelion jelly! I'm excited to try it! Jelly fold over sandwiches reminds me of my granny! When I was little she would come outside with a jar of homemade blackberry jelly and a loaf of white bread about 3:00 in the afternoon. All us cousins would gather around and she would make us blackberry jelly fold over sandwiches for our snack. Oh what sweet memories! I miss her so much!!
Yes, I make dandelion jelly yearly. I also think of honey when I eat to. Nice tip about using as a sweetener. Lovely videos & knowledgeable when you explain.
My yard hasn't been cut yet and it won't be until I am done gathering all the violets and dandelions I need for jellies and teas. Yes dandelion jelly sure does taste like honey. This violet growing season I'm drying my violet blooms in the oven on the lowest heat setting to store in jars to have in the near future. I also make redbud jelly from the redbud blooms and sassafras jelly. I got a couple lilac bushes to plant so I can make jelly from their blooms in the future. There's just something really special about using the blooms when things start coming to life again as food sources and are comforting when you have enough to last into the winter months. It's like spring in a jar. That dandelion jelly is also good to put a thin layer on things like pork tenderloin slices or ham and bake in the oven. Thanks for another great video!
I've never had dandelion jelly. But, I can tell ya, my Grammaw would pick the fresh green leaves and wilt/kilt them with a sweet, acidic dressing. I'm guessing it was sugar, white vinegar and maybe egg whites. But, I can't swear to any of that. Either way, it was so good! Dandelion has all sorts of good vitamins and I always feel like a million bucks after eating a mess. Thank you, Ms. Tipper for sharing this recipe and God Bless you and yours.
This is great, I didn't know you could make jelly from dandelions! I ordered dandelions seed because we don't have dandelions in our area of Florida. I'm growing some for salad and tea 😊
I'm in NJ & would get in trouble as a child for blowing the dandelion seed "cloud" all over a neighbor's pristinely manicured yard. My nephew called the dandelions that had gone to seed "puff" flowers because he liked to blow them off as well.
I've never thought of dandelions as something I would like to use in a recipe, but somehow you manage to convince me that it's something I would like to try. I'm going to be getting a whole heap of jars soon, most of them completely free of charge (from different sources). Some are Kilner jars and some are the really small jars with the red gingham lids. They're great given in small hampers as gifts. You and the 'girls' have really enhanced my life and for that I am incredibly grateful, so thank you and God bless you x
Thanks for sharing this. I'm a beekeeper from NC and the bees get all over these dandelions in early spring. Good to know that they taste like honey. Very interesting!
Tipper, Thank You for being an inspiration. I am having fun trying new things in a down home sort of way that I grew up in. I made my first 7 pints of dandelion jelly tonight. Now I get to hand paint some labels Many blessings to you my friend.
Thank you for sharing! I just read an article today that said dandelions used to be called poor mans honey. I am so excited to give this a try, my husband Loves honey, this would be so much cheaper.
I ABSOLUTELY Love Dandelion Jelly! My husband loves it and I've been making it for 5 years now. And yes I definitely think it tastes like HONEY 🍯 It's so DELICIOUS!!!
Just made the dandelion jelly. This was my first attempt at jelly making ever. It came out great thanks to your great instructions! Thank you so much. I truly enjoy your RU-vid videos on cooking!
My grandparents ate dandelion greens in a variety of ways but I wasn't crazy about them. I am intrigued by this jelly and plan to try it this spring. Thanks for the recipe!
My daughter-inlaw and granddaughter and I made Dandelion jelly this past weekend..we ended up making 21 jars and it is very delicious..we added a little lemon juice and it tastes like honey lemon to me. I make jellies and jams every year but this was our first time making Dandelion jelly.
I've never tried it, but it sounds delightful. I have never canned anything, and don't have the jars (or even a big enough pot to sterilize the jars, I don't think!), but I remember my grandmother putting up her tomatoes from their garden. I watched your video about making violet jelly and that looked amazing, too. I have a box turtle and she gets all of the stray dandelion greens from the yard. Yes, when we get these little freebie blessings, enjoy the bounty! Hugs
Lovely jelly. What a nice gift that would make for someone. I've never tried making it, not really having a good place to gather blooms. Thank you for sharing the process. Btw, I grew up making jams and jelly with my mom. Some of my best memories were those days in the kitchen and the first bites of our sweet products. 😋
Yummy! This looks great! I may have to give it a try. My Grandmother used to make Muscadine jelly. She poured it in the small jars and pour some melted GulfWax on top to seal it. Thanks for another great post. Jane in SC ❤️🙏🏻
Am playing your video while mending clothes, so I think I need to rewatch to see how you actually make it. I collected dandelion blooms not long ago to make jelly, and they all poofed on me overnight like dandelion blooms do in the freezer☺️. So now I know I need to make it shortly after picking the blooms. Live and learn… Also, the method of canning you use is the one my mom taught me, and I love to hear the ping of the lids as they seal.
Aunt Annie would also use the leaves of the Dandelion in salads, and to make dandelion tea. I haven't been back in the Blue Ridge for many years, and your videos make me homesick.
I agree that it tastes like honey ....I love it with peanut butter....nature is wonderful, giving us all the great edibles....thanks tipper ....God bless.....🙏❤
I have to admit, I love your videos, and learning of the Appalachia way. I'm out west in Nevada. From the Sierra Nevada Mountains, to the Appalachian mountains a very heartful thank you for your hard work. Reno Nevada
I've personally never had dandelion jelly but when I was younger I remember my uncle J D making dandelion wine and as far as sweeteners goes I still use honey. One of my favorite quick go to breakfast is a bisque with honey and cinnamon or oatmeal with honey and cinnamon and Kerry gold Irish butter
Happy Easter all! Your video’s bring back sweet memories. My grandma used to make all kinds of jelly and preserves. I loved them all. Apple butter was my favorite. She would make it in baby food jars just for me. I would take it to school for lunch with a piece of my mama’s homemade raisin bread. That was a special treat! I’m sure she made dandelion jelly. But I always loved anything apple. Lol, still do! Thanks for sharing your videos! You are a blessing!
How fascinating! I would love to try this someday. Thank you for showing us how to utilize these flowers/weeds. Very resourceful! Happy Easter! He is risen 💜
I love dandelion jelly, violet jelly and redbud jelly. Thank you for the tip to use jelly like sugar, because it does have alot in it . I am going to try it in my tea.
My mother mixed cooked down juice along with sugar like you made but instead of jelly mixed the sweetened juice with sassafras tea, maybe because of the honey flavor. I bet she made jelly also but after all this time I don't remember it. She made her blackberry tea the same way. Her teas were always our Sunday supper drinks. I grew up eating dandelion greens cooked with potatoes or mixed with wilted salad greens and bacon. For some reason I also remember the greens mixed with fried ramps and potatoes. Granny made dandelion wine and it was out of this world good. After she passed, we never did find the recipe she used.
I am going to try this, already got my flowers picked. Just saw your address, my family mom and dad were raised around Copperhill,Tn, Mineral Bluff, McCaysville, Blue Ridge, Murphy, Wolf Creek area. I have family in Young Harris, Blairsville, Ellijay. I love these areas we still visit at times. I live in SC now. Wish I lived in Mts., but
I have never had this. I'd love to taste it. My yard is full right now. Wish I had the strength to make some. I have learned something new today. Thanks.
I’ll have to make some! We make our jelly like this, no hot water bath. My mother used to pour wax over her jelly to seal it, instead of flats and rings. I love light bread. When I visit my children, I take my bread with me because just about all of them use wheat bread. I don’t care for wheat bread. 😂
