Simple Dandy Jelly.

Monday, April 15, 2019

 We can always count on the dandelions to tell us when spring has arrived. They cover our fields & yards with little bursts of sunshine that provide the bees with their first food of the season and hold so many medicinal & nourishing qualities. For some, these “weeds” are seen as pests but those who forage and know their benefits their arrival is celebrated each year. We harvest dandelions every spring and use each part from flower to root as a form of food or a tool for healing. Dandelion greens make a great salad, the root is perfect for creating a detoxifying tea, and the flower can be used in soothing salves & oils. There are so many amazing ways you can put these wild edibles to use but our favorite by far is dandelion jelly.
Making jelly from the dandelion flower is simple and delicious. We collect the flowers leaving plenty for the bees and transform them into a sweet, honey like jelly that is perfect for our morning toast. My children love to carry baskets out to fill up with these bright yellow blooms, the perfect activity for almost every age to participate. Once all of our dandelions have been harvested we add them all to a large bowl with water to soak. This removes any of the dirt, ants, and other yucky things we don't want floating around in our jelly. Then we simply lay them out on a towel to absorb most of the excess moisture. 
 Add your cleaned flowers to a large pot with four cups of filtered water and bring to a boil or ten minutes. Pour the contents of the pot through a fine strainer or cheesecloth, making sure to press all of the dandelions to release the juice. Let this liquid cool to use for your dandelion jelly. 

3 1/2 cups dandelion juice
6 tbs pectin
2 tbs lemon juice
6 cups raw sugar

Add lemon juice & pectin into dandelion juice in a large pot and bring mixture to a boil while stirring. when it reaches a boil, add all of the sugar at once. Stir constantly and bring back up to a rolling boil that you  cannot stir down. Let this boil go for two minutes, making sure to stir constantly. turn off the heat and jar up your jelly. This recipe makes 3 pints.
Make sure to process your pints for 10 minutes in a water bath canner leaving 1/4 inch head space.
We love making a few batches of dandy jelly each spring to last us into the cold months. It is such a tasty and easy recipe that my children can help with and enjoy all year round.
Have you ever made dandelion jelly before?
I'd love to hear what you think!
Try this recipe? Tag us so we can see!
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