This was a post from a few years ago. It was the first time we made dandelion jelly. I thought I’d repost it today and link up to the Wildcrafting Wednesday hop over here.
After leaving the animal park (see field trip post below), we went to the teacher’s house for a picnic lunch. My eyes were all over the field of dandelions! I went to town, so to speak, and picked and picked. Here’s a tip-never put a lid on dandelions for a couple hours in your hot car! Unfortunately they were all closed up when we got home and I had to send the girls into the neighbors fields to pick more.

Once picked the fun part began! I cleaned a pair of scissors (no, we don’t have kitchen scissors but I’m thinking we probably should!) and started cutting the yellow petals (ours had a little hint of purple on a few of the petals) from the rest of the flowers. I needed enough to make two cups of petals. Here’s another tip-the bigger, more open the flowers the better.

After getting my two cups I had to infuse them with boiling water. The recipe said 30 minutes to 24 hours. We let our sit overnight as it was already around 7 when I started mine.

This morning I strained the infusion and tossed the petals into the compost bucket I keep in the house. I read somewhere that you can keep the petals in the jelly but my kids don’t like chunky jelly. It would be pretty though. I finished up as the recipe stated and wahlah (sp?) we have dandelion jelly! I did not use the food coloring and mine came out the color of honey. Why use it if its not needed.
Mae ate it on her toast before it actually cooled. I did too. I would have to agree with other comments that I’ve read, it does taste sweet like jelly. We’re thinking of making a bunch to can for winter and have as our jelly supply. We eat a lot of pb&j. The only thing I’d like to change in the recipe is the amount of sugar, it uses quite a lot. Here’s the recipe I used.






