Dandelion Jelly

As I opened up another jar of jelly today I realized that I never shared with you my new discovery this past spring! As dandelions popped up all over my yard in early spring I googled Dandelion Wine (something my Grandma had talked about) and saw that I wouldn't have enough to make that, but stumbled upon dandelion jelly instead.

I was intriqued. It sounded like it would be gross. Yet, all reports I read made it clear that it tastes like honey. I figured I would give it a try.

We picked a huge mixing bowl full of dandelion blossoms (no stems) in an area that is not sprayed or used by animals. I rinsed them and spread them out on a towel on the kitchen counter. Several hours later I separated the yellow petals from the green part (I started by cutting off the base but finally just started to pull the middle out with my fingers which was much faster). Discard all green parts.

Pour enough boiling water over the petals to cover and let sit several hours or overnight. After brewing you will have a yellow colored "dandelion tea". Pour through a strainer lined with a coffee filter into a bowl. Discard the petals as all you are using is the "tea liquid".

You will need: 3 cups dandelion tea, 4 1/2 c. sugar, 2 T. lemon juice, 1 box powdered pectin

Add dandelion tea, lemon juice, 1 box of pectin into a large saucepan. Bring to a boil.  Add your sugar and bring back to a boil.  Continue boiling 1-2 minutes. Remove from heat and fill jars. Process in a hot water bath canner for 10-15 minutes.

 

I think this made about six jars. I am hoarding the last few in the cabinet because it seriously is very delicious! It does taste similar to honey and is great on toast, biscuits, and English Muffins.