Hi! You can eat dandelions. Isn't that cazy? Not only can you eat the leaves, which I recently saw for sale at Kroger and my eyes bugged out of my head because... why would you pay for dandelion leaves, they're freaking everywhere, but also you can eat the flowers. And when you turn the flowers into a jelly? It is REALLY REALLY GOOD.
Remember when I went on a foraging hike with Trish and Rebecca? Well, Trish's mom generously gave Ryan and I a huge jar of this unbelievable dandelion jelly, and it about blew my mind. It tastes like honey-deliciousness with a hint of floral.
Guess where the recipe for this liquid gold came from? Queen Martha, duh. Literally the first human on my list of personal heros. Now, to be honest, I didn't make this myself. But I enjoyed the hell out of it and there's no way I could improve this recipe because it's really really ridiculously good tasting so I wanted to share it. Because we all have access to dandelions, and really who says they are a weed?! I think they're pretty! And you know who else really likes them? Honey Bees! You know, the flying insects that are rapidly disappearing and might send our planet spiraling into a food crisis if we don't do something to help them. Those bees. You should definitely consider not spraying pesticides to get rid of your dandelions because 1. then you can eat the dandelions and 2. your helping bees whose first food in the spring comes from dandelions. It's a win-win-win! You, the bees, and the planet! Yahoo!!
Did you catch the part where I said you can't eat dandelions if you've been spraying them with pesticides and feeding your grass weird lawn chemicals? Yes, please don't eat those dandelions. Only use ones that you know haven't been fed something funky. Or buy them at Kroger, which... I guess is normal now? If I ever spend money on a dandelion call an exorcist because that is not me.
4 cups water
4 cups dandelion blossoms (yellow and white parts only)
1/4 cup plus 1 1/2 teaspoons powdered pectin
4 1/2 cups granulated sugar
2 tablespoons fresh lemon juice
1. Bring water and dandelion blossoms to a boil in a medium saucepan. Reduce heat to medium, and simmer for 3 minutes. Remove from heat, and let stand for 10 minutes. Strain through a fine sieve into a measuring cup, pressing solids. Discard blossoms. You should have 3 cups of liquid; add water if necessary.
2. Combine pectin and 1/2 cup sugar in a small bowl. Bring dandelion liquid and remaining 4 cups sugar to a boil, stirring constantly to dissolve sugar. Add the pectin mixture, stirring constantly to dissolve pectin and sugar. Add lemon juice, and boil for 1 minute. Skim foam from surface. Let cool slightly.
3. Pour mixture into an airtight container. Cover with a lid, Refrigerate until set, about 4 hours. Lasts for 2 weeks.