Dandelion Jelly

It’s like sunshine in a jar. And, once you tasted it we are sure you will look upon the humble dandelion with new eyes. We look forward to dandelion season all year long. Practically from the minute the last one turns to a puffball of seeds. It is one of our favourite meads to make. And, each year we learn a new use for the sunshine yellow flowering plant. This year, behold the jelly. Which we think would be another lovely accompaniment to any charcuterie board. Especially one that includes our very own favourite Dandelion Rosemary Shortbread cookies.

Ethical foraging applies to all wild foods, even the common dandelion. So never harvest them all. And if you are met with “save the dandelions for the bees”. You can let them know the good news: harvesting actually stimulates MORE flowering in dandelions (and many other flowers).  For every dandelion you take, that same plant will send up several more in the following days.  More for the bees, and more for humans too.

Ingredients

• 4 cups dandelion petals, lightly packed

• 4 cups water

• 4 cups sugar

• 2 Tbs. lemon juice

• 1 box powdered pectin

• 1 drop yellow food colouring (optional)

  Step 1

  Heat water in a large pot until simmering. Add 4 cups dandelion petals and remove from heat. Cool and store in fridge overnight or for at least 6 hours. The next day when you are ready to proceed, strain the petals over a bowl; squeeze out as much liquid from them as possible. Discard petals.

  Step 2

  Measure out 3 cups of dandelion-infused water, adding tap water to make up the difference to 4 cups if needed, and pour into a large pot. Add lemon juice, pectin, and yellow food colouring; bring to a rolling boil. Add sugar; return to a boil. Cook, stirring constantly, about 2 minutes. Remove from heat and skim foam off the surface if needed.

  Step 3

  Pour mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.

  Step 4

  Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars, 2 inches apart, into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes, or according to your altitude (check on the Certo pack for altitude adjustments).

  Step 5

  Remove the jars from the pot and place on a cloth-covered or wood surface, several inches apart. Press the top of each lid with a finger, ensuring that the seal is tight. Let cool, about 24 hours.

  Note: check for any seals that are not tight. Place any unsealed jars in fridge and use those up first. The rest can be stored in a cupboard.