I’ve been on a *make jam & jelly out of everything* kick as of late, and my most recent adventure, Dandelion Jelly. To be honest, the jury is still out on this one. Maybe it’s because I don’t feel well and things taste different when you’re sick, or maybe it’s because the flavor, to me, is reminiscent of something else. I don’t want to plant any seeds of flavor-doubt in your head, so you can come to your own conclusion on this one. Regardless, here is the recipe and if anyone is willing to make a batch; I’d LOVE to know your thoughts!!
2 C fresh dandelion petals. The best way to achieve this is by holding the flower by the head and cutting with sharp kitchen sheers. Try to avoid cutting the sepals while collecting your petals, you want as little green as possible. Obviously, DO NOT use flowers that have been sprayed with pesticides.
2 cups boiling-water
1/4 cup bottled lemon juice
4 cups sugar
1 box of pectin
20-25 drops yellow food coloring This is optional and I chose to not add it to my jam.
Since I washed the flower heads, it made measuring the petals a bit more difficult, as they wanted to clump together. My solution: place a single-layer of flowers on 2 large wooden cutting boards, and set them outside to dry for a bit. I then cut the petals and once again, spread them out on a cutting board, this time drying them inside. (It was a bit windy and I did not want the loose petals blowing away!)
After the petals were almost dry, I was able to fluff them up and measure out my 2 cups. Next, you want to place them into a non reactive bowl, and pour 2 cups of boiling-water over them, allowing to steep for 2 hours.
Place the liquid on the stove, add sugar and bring to a boil. Stir in pectin and bring back to a hard boil for 1 minute. Remove from heat and ladle into sterile jars, leaving 1/4″ headspace; process for 10 minutes in a boiling-water bath. Remove jars from canner and allow to cool, undisturbed for 12-24 hours. Voila, dandelion jelly!