Wednesday, April 13, 2011
Urban Foraging: Spring Dandelion Greens and Jelly
You always want to make sure they haven't been sprayed with chemicals or anything, but most places that you see overgrown with dandelions don't have that problem (or they wouldn't be there).
I've wanted to make Dandelion Blossom Jelly since I first saw the idea a year ago. (And violet jelly, maybe that's next.) I love the idea of foraging the unimpressive and turning it into something useful for my family.
3 cups boiling water
2-3 cups dandelion petals
3 Tbsp lemon juice
1 box Sure*Jell pectin
4 1/2 cups sugar
Pour boiling water over petals. Allow mixture to steep a few hours until it has returned to room temperature and taken on a nice yellow color. Strain water into a liquid measuring cup. Add lemon juice and any additional water needed to bring total to 3 cups dandelion infused water.
Follow directions for making "cooked jelly" from the pectin box for instructions on adding the pectin and sugar and water-bath processing the jars.
Marisa and canned the jelly in a variety of jars, so I have different options for presentation or gifting.