Dandelions. You either love them or hate them. Some folks might think of them as pesky yellow blossoms that are always popping up on perfectly green grass that never seem to go away. Others avoid spraying their dandelion flowers and use them in a number of ways in the kitchen. Ever heard of dandelion wine or fried dandelion blossoms? Hey, even the dandelion greens are completely edible and can be used in a bunch of recipes. Try giving dandelions a chance! It's also a great way to get rid of them from your lawn. With your freshly picked yellow flowers, make sure they have not been sprayed with chemicals, you can actually make a delicious dandelion jelly. This dandelion jelly recipe is easy to make and tastes similar to honey. Spread it over toast, biscuits, give it away as a gift, there are so many uses for this jelly.

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Thank to @venise_en_provence 🙌🏼 I had the idea of making dandelion jam and I must say that the result was really delicate and delicious 😋 So all those yellow flowers we usually walk on or mow in our gardens, are actually great to be foraged for a jam recipe 🌼The result: a fresh and light jam with honey flavors 🍯I have added lemon juice to my recipe, you can find it below 👇🏻Have a lovely week !// Grâce à @venise_en_provence 🙌🏼 j’ai eu l’idée de réaliser ma première confiture de fleurs de pissenlit et je dois dire que le résultat est délicat et délicieux 😋 Donc toutes ces petites fleurs jaunes que l’on tond ou sur lesquelles on marche sur nos pelouses, sont en fait géniales pour en faire une confiture 🌼Le résultat: une gelée fraîche avec des accents de miel 🍯 J’ai ajouté du citron dans ma recette, je vous la met en bas 👇🏻bonne semaine ! . . . . . 🇺🇸For a small jar of jam : 50g dandelion petals / 75cl water / 2g agar agar / 100g sugar / 2 tbsp lemon juice / pluck the yellow blossoms and leave the green leaves that will make the jam bitter - you can keep some they sometimes come out together and are hard to separate / place them in a pan with the water and leave to boil for 15 to 20 minutes/ strain out the flowers and keep the water adding, when cooled down, the sugar, agar agar and lemon juice. Leave to boil for 5 minutes and pour into a sterilized jar / keep in the fridge and eat within few days 🇫🇷 Pour un petit pot de confiture: 50g de fleurs de pissenlit /75g d’eau / 2g d’agar agar / 100g de sucre / 2 cuillères à soupe de jus de citron / retirez les pétales jaunes des fleurs sans prendre la base verte qui va donner un goût amer à la confiture / placez les pétales dans l’eau et faites bouillir 15 à 20 minutes/ égouttez les pétales et conservez l’eau/ dans le liquide refroidi, ajoutez le sucre, le citron et l’agar agar et remettez sur le feu pendant 5 minutes / versez sans un pot stérilisé et dégustez dans les jours suivants en la conservant au réfrigérateur

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How to Make Dandelion Jelly

The first thing you're going to do is gather the dandelion flowers. You just want the flower heads, not the green parts. Again, make sure they have not been sprayed or from an area where pets do their business. If you do notice some green parts on the flowers, just use a pair of scissors to snip off the bits. You'll need about 4 cups of dandelion petals.

The next step is steeping your dandelion petals in boiling water to make a tea. Yes, dandelion tea! Place your flowers in a large bowl and pour over boiling water. Allow to sit at room temperature or overnight for the best flavor. That dark yellow liquid will eventually be turned into jelly.

Strain the tea through a coffee filter or fine mesh strainer and try to squeeze out as much liquid from the flowers as possible. Set aside the dandelion liquid while you gather your canning supplies. You'll need a water bath canner, jelly jars, and lids and rings.

Fill your canner about 2/3 full of water and start heating the water while you make your dandelion jelly. Pour the liquid along with lemon juice and powdered pectin into a large saucepan and bring to a boil. With a wooden spoon, stir in about 4 1/2 cups of sugar and bring to a boil again, about 1-2 minutes. Turn off the heat and fill your half-pint or pint jars leaving about 1/4 inch headspace.

The last step is to process the jelly jars in a water bath canner for about 10-15 minutes. Remove the jars from the canner and dry off with a towel. Allow them to sit for 24 hours so the seals harden. If there are any jars that haven't sealed, be sure to place them in the refrigerator.

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Dandelion Jelly 

Prep Time: 10 minutes | Cook Time: 15 minutes

pint jars

INGREDIENTS

  • 4 cups dandelion flowers, green parts removed
  • 8 cups boiling water
  • 4 1/2 cups granulated sugar
  • 2 Tablespoons lemon juice
  • 1 box powdered pectin

Instructions

Place your flowers in a large bowl and pour over boiling water. Allow to sit at room temperature or overnight for the best flavor.

Strain the tea through a coffee filter or fine mesh strainer and try to squeeze out as much liquid from the flowers as possible. Set aside the dandelion liquid while you gather your canning supplies.

Fill your canner about 2/3 full of water and start heating the water while you make your dandelion jelly. Pour the liquid along with lemon juice and powdered pectin into a large saucepan and bring to a boil. With a wooden spoon, stir in about 4 1/2 cups of sugar and bring to a boil again, about 1-2 minutes. Turn off the heat and fill your half-pint or pint jars leaving about 1/4 inch headspace.

Process the jelly jars in a water bath canner for about 10-15 minutes. Remove the jars from the canner and dry off with a towel. Allow them to sit for 24 hours so the seals harden. If there are any jars that haven't sealed, be sure to place them in the refrigerator.