Dandelion Flower – Taraxacum is a large genus of flowering plants in the family Asteraceae
Dandelions are abundant, easy to spot, and can be turned into a delightful jelly. Every part of the plant—from the vibrant flower to the earthy root—is edible. Dandelions are also believed to offer a variety of health benefits, such as helping to lower blood sugar, support weight loss, detoxify the body, and promote heart health. The jelly has a bright, sunny flavor with a touch of honey-like sweetness. Be sure to save the roots for a nourishing tea and the leaves for other tasty uses!
Ingredients:
2 cups of Dandelion Flowers – packed gently
4 cups of Water
4 cups Cane Sugar
2 Tbsp. Lemon Juice
1 box Pectin (powdered)
Instructions:
- Collect enough dandelion heads to create 2 cups of petals. Collect them from a safe place where herbicides and pesticides have not been sprayed. You can just pop off the yellow heads, this is all you will need for this jelly.
- Twist the green of each head in your fingers to loosen the petals. Then gently tug on the petals. Be sure to remove all greens as they are bitter to taste.
- Measure out 2 cups of yellow petals and place in a large mixing bowl.
- Bring 4 cups of water to a boil.
- Pour the boiling water over the petals and allow to steep to room temperature. Then refrigerate overnight or for 12-24 hours.
- Strain the dandelion tea that was created through a fine mesh strainer to remove any petals or debris pressing the flowers to save as much of the dandelion tea as possible.
- Place the strained dandelion tea in a large saucepan.
- Stir in lemon juice and pectin and bring to a boil.
- Add sugar and return to a boil, stirring constantly.
- Boil the jelly for 2 minutes.
- Remove from heat and ladle into prepared canning jars.
- Add lids and rings and seal until finger-tight.
- Water bath can for 10 minutes.
- Allow to cool on the countertop undisturbed overnight.