There is one thing I have no shortage of- dandelions. Everywhere. A few years ago after sharing my corn cobb jelly with my neighbor, Miss Mary, she brought me a dandelion jelly recipe. She said she knew I liked the strange ones and thought this would be right up my alley. My sweet neighbor was right. The jelly is bright, floral and delicate.
A little side note on Miss Mary- she is 89 years old, walks 1 mile every day, volunteers for Meals on Wheels taking food to as she says "old folks", gardens and bakes, goes to church every Wednesday and all day Sunday, won't eat white flour, and swears by natural herbal supplements to keep her healthy. One day she called me and asked me to bring my camera. When I got there she wanted me to take a picture of a sweet potato that was larger than a 1 gallon paint can. Impressive.
|Dandelion petals and water|
One quart of dandelion flowers, with stems and green part removed
2 quarts water
Juice of one medium lemon
Zest of one medium lemon
1 pkg no sugar needed powdered pectin
4 cups sugar
Rinse dandelions, boil petals in water for 3 minutes or longer for darker color, cool and strain retaining the tea, add lemon juice, zest and pectin, stir to combine, bring to boil, add sugar, continuing to stir until starts to thicken, pour in sterilized jars, seal and process for 5 minutes.