Dandelion jelly

    First I would like to thank www.prairielandherbs.com for this recipe.

                                                                       

ingredients for jelly

2 heaping cups of dandelion petals

2 cups boiling water

1/4 cup lemon juice

4 cup sugar

3 oz liquid pectin

food coloring (optional)

I started out by of course picking dandelions, I picked the biggest ones I could find. It takes alot more then what I am showing in this picture but I wanted to show you how pretty they look in this container. You are going to need 2 cups of the little yellow petals so when you think you have surely picked enough flowers go pick a bunch more! At least that was my experience. After you think you have enough you have to cut the green part off and save just the petals. The green part will make the jelly not taste as yummy. I took an old pair of kitchen scissors, held the flower by the green part where the stem would have been attached and then cut the yellow petals off. I cut them directly into my measuring cup and after I had 2 cups of petals I put them in this bowl.

I read 2 different recipes and one of them said to boil the petals for 10 minutes and the other one said to pour boiling water over the petals and allow to steep for 30 minutes. I did the pouring over and allowing to steep. Either way after the 10 or 30 minutes are up you have to strain the liquid off the petals and keep it to use in the jelly, you can now throw out the petal, I put them out in the yard hoping they might cause more dandelions to grow. My grandma would be gasping right now because she sees these as weeds, I on the other hand see them as opportunities to make delicious things.

This is a picture of the liquid I drained off sitting beside my plastic bottle, that is one thing I am trying to not use any more but still having trouble not picking up some of my favorite flavored water but I am once again getting off topic of my post for today. The liquid does not look to appetizing and I am not sure wether it is or not because I chose not to taste it at this point.  ;-)

I am going to right this post assuming that everyone reading it knows to sterilize jars and keep at a simmer while preparing jelly to keep jars warm.

Stir lemon juice and sugar into reserved liquid in a nonreactive 2 quart pan (do not use aluminum).  Bring to a full rolling boil, which is a boil that cannot be stirred down. Add the liquid pectin and continue to boil 2 minutes. Skimming any foam that comes to the surface. You can add about 20 or 30 drops of yellow food coloring here if you would like. The only purpose of adding food coloring would be to make it a prettier color. Ladle into jars with 1/8 inch head space and wipe rims. Add flat lid and screw on band tightly. Invert on towel for 10 minutes but if they do not seal then you can waterbath can them for 10 minutes. This recipe will make 4 or 5 half pint jars of jelly.

I think dandelion jelly has a very sweet taste and I find it to be very yummy!

Blessings to all!

~April