Once you’ve put one under your chin to determine whether you like butter or not, what’s a person to do with an abundance of dandelions?
Enter dandelion jelly!
Like most jams/jellies – the recipe looks to be pretty simple. (and the nice thing about this is that you don’t have to sterilize or seal the containers)
This recipe is from Martha Stewart:
4 cups water
4 cups dandelions (yellow and white parts only)
1/4 cup + 1 1/2 tsp powdered pectin
2 tbsp fresh lemon juice
4 1/2 cups sugar
You bring the water and dandelions to a boil, then let it simmer for 3 minutes.
Remove from heat. Let it sit for about 10 minutes. Then strain out the blossoms.
You should have 3 cups of liquid at this point – if you don’t, add water.
Next, combine pectin with 1/2 cup of sugar in a bowl.
Bring the dandelion liquid along with the rest of the sugar (so the other 4 cups) to a boil, stirring to dissolve.
Then add the pectin and lemon juice. Let that boil for a minute. Skim the foam.
Let it cool slightly, then pour into airtight containers and refrigerate.
I’ve never tried making any sort of jam or jelly, so I can’t vouch for this recipe, but figured it was worth sharing!