Dandelions are considered among the lowliest of the flowers. I’ve never minded them myself-I find their cheery yellow faces hard to dislike.
I ran across a recipe for Dandelion Jelly-and couldn’t wait to try it.
You need a quart of dandelion flowers-no stems. I had a little less than a quart and my jelly still turned out perfect.
Ingredients for Dandelion Jelly
- 1 Quart of Dandelion Flowers
- 1 Quart of water
- 1 Box of Sure Jel
- 4 1/2 cups of sugar
- Sterilized jars, lids, and rings
First rinse your flowers a few times. Of course, you shouldn’t use dandelions that have been sprayed with pesticides-mine hadn’t been-but I did cringe at the thought of how many times they might have been sprayed by the dogs.
Add the rinsed flowers to a quart of water and bring to a boil. Boil for 3 minutes. Drain the flowers from the liquid. I used a piece of cheese cloth to get the tiny pieces out.
Put the strained liquid in a large pot. The recipe I used didn’t have a set amount of liquid to end up with, but I had 4 cups after boiling and straining the dandelions. Stir in a box of sure jel and let the mixture come to a full rolling boil.
Once the mixture comes to a boil-add 4 1/2 cups of sugar. Stir the mixture until it comes to another full boil. Boil for 1 minute. Quickly add the hot liquid to sterilized jars and seal.
So what did I think about the taste of the jelly? I loved it! Some folks say Dandelion Jelly tastes like honey, but I think it tastes like Chamomile Tea-only better.
Ever had Dandelion Jelly?