Dandelion Jelly

I read several blogs and notice many bloggers were making dandelion jelly. After making strawberry jelly, I decided to give dandelion jelly a try. Going out and picking the flowers can be very time consuming and you do receive many strange looks. The more flowers you pick the better, because the jelly will be more of a gold color.

 Many bloggers wrote about the honey taste of this jelly and I am here to say--that is very true! I do wonder where the honey taste comes from? It did take the jelly one or two days to set--I almost threw it away, because I thought I did something wrong.

Funny Story--several times I picked dandelions during my lunch at work. One time, I was stopped by security asking me if I was ok and another time I was leaving work and I notice several dandelions in front of a building near where I work. So of course, I stopped my car and starting picking and yes security was watching me.! When I got into my car they followed me until I was off campus. It's funny what we go through to have fresh food.



The beginning



From this..




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Almost there




The end

 My dandelion jelly recipe came from the New York Times.
Urban Forager Dandelions Preserves
(makes about two pints)

2 cups dandelions blossoms, separated from leaves and bracts
2 cups of water
1 cup of sugar
2 teaspoons lemon juice
1 1/4 teaspoon of pectin

1. Boil flowers in water on medium heat for about 10 minutes.
2. Strain petals from liquid and return liquid to pot to boil.
3. Add sugar, lemon juice and pectin, following your particular pectin's instructions.
4. Boil and stir vigorously with a wooden spoon, skimming the foam, until the top surface becomes blobby and glasslike(2 or more minutes).

Enjoy!

Best
Tracy :)