Dandelions: From Nuisance Weed to Tasty Treat

Admit it. 

We have all picked or pulled or sprayed these yellow flowers to rid them from our yard!  We have grown up calling them weeds and feeling like they are a nuisance. 

In the last few years, I have grown more and more interested in wild edibles and this spring I decided to try my hand at something new.   While I have never made anything with dandelions, my dad has made a batch of dandelion wine and it was phenomenal. 

I have also never made jelly but my mom, who makes it every summer, assured me that it was easy. 

So, I decided to put those weeds to good use and made my first batch of dandelion jelly!  My daughter helped and we had a great time doing something new, together.  Oh, and it turned out AMAZING!  

What you'll need:
2 cups of the dandelion flower petals 
4 cups water

2 tbs lemon juice

1 pouch Suregel (powdered pectin)

3 pint jars with lids and rings

4 cups white sugar

cheese cloth

Step 1: Pick dandelion heads

Be sure to choose a location free from chemical sprays, animal activity or vehicle traffic.  We picked from our backyard under our apple tree.  The bigger the blossoms, the easier and faster this step will go.  

Step 2: Cutting

Using a pair of kitchen shears or clean scissors, cut the green portion of the dandelion head away from the petals.  You should be left with only yellow and white petals. 

Place these petals in a mixing bowl and discard the green portions.

2 cups petals

Step 3: Boil 4 cups of water. 

Once boiling, pour this over the bowl of dandelion petals and let sit until it cools.  Once cooled, cover and place the bowl into the refrigerator for 24 hours. 

Step 4: Remove bowl from fridge. 

Cover the bowl with cheesecloth and pour liquid into another mixing bowl.  Repeat this step until all liquid is clear and free from petals. (I had to strain mine twice through a double-layer of cheesecloth).

The liquid should be squeezed from the petals as much as possible. 

Fun fact: this liquid is actually dandelion tea and could be used at this point as such.

Step 5: Measure 3 1/2 - 4 cups of the dandelion liquid and pour it into a large pot.  

Step 6: Add 2 tbs lemon juice and 1 pouch of the Suregel.  Bring this to a boil.

Step 7: Place clean jars upside down into a baking pan with 2-3" water. 

Place a baking pan on a burner set to high heat and allow the water to boil.  The boiling water/steam produced will sterilize the jars and the heat will help them seal.  Place the rings and lids into a small pot of warm water on an adjacent burner.  Do not let this water boil - just keep very warm.

Step 7cont: Add 4 cups white sugar, stir well and return to a boil.

Step 8: Boil mixture for 1-2 minutes, stirring constantly and then remove from heat. 

(Note: The mixture wanted to boil over at this point, so watch your pot carefully to avoid a mess.)

Step 9: Pour mixture into sterilized jars leaving 1/2" space at the top.

Step 10: Run spoon around the edges to remove any unwanted air bubbles, place the lid/ring and seal. 

Allow these to sit on your counter overnight to cool and listen for the lids to "pop" as they seal.

(If any of the lids have not sealed -- the "button" still pops on the top of the lid -- place these jars into the refrigerator for immediate use.)

The taste is similar to honey with a lemon twist.  It is very good on toast, pancakes, or anything you would put jellies, jams or honey on. Enjoy! 

Written by RCG PROSTAFF member Tara Hokuf

#reelcamogirl, #earnyourwild