Posted May 2, 2018 by Prairie Wife - 5 comments
Dandelion jelly is one of my favorite childhood memories.
Wait let me correct that…EATING dandelion jelly is one of my favorite childhood memories. Picking all the dandelion heads so Ma could make the jelly is one of my LEAST favorite memories.
Cowboy C tasted some of this batch of Dandelion Jelly (the first he’s ever had) and declared “It takes like love and Summer.”
I have to agree.
If pressed for a more realistic description I’d say that this unique jelly tastes a lot like honey. My favorite way to describe the flavor is “honey and sunshine.”
This jelly is labor intensive and it is imperative that you make sure the Dandelions you pick have not been sprayed with any chemicals. The last time I made this recipe was over a decade ago when we came across a mountain meadow covered in flowers. I’m always on the hunt for more, but have failed miserably. I always encourage the Cowkids to make as many wishes as they can on the dandelions out here (in the hopes of cultivating enough to make jelly). Despite this, I have had no luck…
So, I was shocked when I noticed yesterday that a huge amount of our prairie was covered with beautiful blooming Dandelions! As soon as we arrived home from school I sent all the Cowkids out with plastic bags to fill with Dandelion heads. I then spent the rest of the evening and a bit of time this morning making the jelly.
There are tons of different recipes out there, but this simple one below yields results just like Ma used to make.
You can follow this link to learn more about canning, or you can simply jar your jelly and keep it in the fridge.
Prep and Cook Time: 8 billion hours…OK actually 4-5 hours Serves: 13 cups OR 13 1/2 Pint Jars
10 cups Dandelion Heads
6 cups water
2 boxes of Powdered Pectin (3/4 cup)
4 Tbs Lemon Juice
9 cups of sugar
Canning jars (I use a mixture of 4oz and 8oz so I can have bigger jars to keep and smaller ones to give away)
Strainer with fine holes
- Pick approx. 10 cups of dandelion heads.
- Using sharp scissors cut the yellow petals off (avoiding as much of the green as you can) into a heat safe covered container.
- Boil 6 cups of water.
- Pour boiling water over yellow petals, cover, and let seep over night to form “dandelion tea”
- Strain “dandelion tea” into a large pot. If the liquid doesn’t equal 6 cups, add water. I quickly pour the strained “dandelion tea” into a large glass measuring cup to check!
- Add Lemon Juice and Pectin to strained “dandelion tea” and stir occasionally until it boils.
- Add sugar and bring to a boil for an additional 2 minutes while stirring constantly.
- Pour mixture into jars and can according to your preferred method.
You can head over to our Instagram to see pics of each step of the process, I find seeing visuals helps me to feel more confident when trying a new recipe!