Dandelion Jelly

 Most likely you either love them, or hate them. Regardless, dandelions are here to stay. So, we might as well find a way to enjoy them! I was more than skeptical when I heard that dandelion's could be made into jelly. But, true to my nature, I had to try it... at least once. I was so pleasantly surprised! Dandelion's create a wonderfully mild jelly that tastes like honey. Now dandelion jelly is the first batch of jelly I make each summer. Prepping the petals is a bit time consuming, but it is not hard to do. Children love to pick dandelions, and if you go out on a sunny day - it is a win-win. Don't let yourself get nervous about about making jelly -it is not rocket science - and YOU CAN DO IT! (Then you can try your hand at my Currant Jelly!)

1. Pick the big fluffy flower tops. They should be fully open, and new enough that they have not started to go to seed. AKA the white puffy stuff.

Here is the time consuming part. But it is not all that bad. Sit in the sun and enjoy yourself.

2. Remove the pedals from the green parts. I use scissors. Use one hand to pinch up the pedals, and the other hand to cut the green end off. Keep the pedals in one bowl and throw away the greens. For one standard size box of regular pectin powder (1.75 oz), you will need at least 4 cups of pedals, more is okay.

3. For every 1 cup of pedals, measure 1 cup of water. The water will turn into the "juice".

For one standard size box of regular pectin powder (1.75 oz), you will need 4 cups of juice.

4. Boil the water. Remove from heat. Use a pot big enough to hold both pedals and water.

5. Stir in the pedals.

6. Refrigerate for 24 hours.

7. Set a strainer over a big bowl. Pour the juice over the strainer. 

8. Squeeze the petals to get all the juice out.

9. Rest assured, you did not mess up! The juice will smell like old wet grass and be a brown/green color.

10. I like to make it in 4 cup increments because it uses one box of regular pectin powder.

11. Pour the juice into a big pot (you don't want it to boil over). Measure 4 cups of sugar and set aside.

4 cups juice + 2 TBSP lemon juice + 1 box of regular pectin powder + 4 cups sugar.

*or adjust accordingly

 (1 cup juice + 1/2 TBSP lemon juice + 1/4 pouch of regular pectin powder + 1 cup sugar.)

 12. Bring the 4 cups Dandelion juice + 2 TBSP lemon juice + one box of regular pectin powder 1.75 oz to a boil.

13. Once boiling, add the sugar. It turns amazingly clear and beautifully yellow.

14. Boil for 1-2 minutes. (Cook less for a runny jelly/syrup, cook longer for a harder jelly.)

15. You can test the done-ness of your jelly by dipping a spoon in the jelly, let a bit sit in the spoon, and stick it in the freezer for 30ish seconds. If it is jelly, then you're good. If it is still runny, let it boil for a bit longer.

16. When it is done cooking, carefully ladle your jelly into clean, dry jars or any container if you are not sealing and storing for later. Non-sealed containers need to be kept in the refrigerator. 

 *Safety Note: If you want to shelf store jelly for later use, it needs to be properly sealed in a water bath or pressure cooker.