Dandelion Jelly: A Golden Delight for Gift Giving

Overview

Experience the delicate and enchanting taste of Dandelion Jelly, a beautiful golden, clear jelly that captures the essence of springtime. Perfect for gift giving or enhancing your breakfast table, this jelly is not only delicious but also an attractive addition to any pantry. The sweetness of the dandelion blossoms, combined with a hint of citrus from fresh lemon juice and zest, creates a unique flavor profile that is sure to impress.

Ingredients

Nutritional Information (per serving)

Instructions

1. Preparation of Dandelion Liquid:
   In a stainless steel pan, combine the fresh dandelion flowers with 2 quarts of spring water. Bring this mixture to a gentle boil, allowing it to simmer for about 10 minutes. Once the time has elapsed, remove the pan from heat and allow it to cool. After cooling, strain the liquid through a fine mesh sieve, gently pressing the flowers to extract as much liquid as possible. For a finer result, strain the liquid again through a coffee filter to remove any remaining particles.

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2. Combining Ingredients:
   Measure out 3 cups of the prepared dandelion liquid and transfer it to a large mixing bowl. Add the freshly squeezed lemon juice and the lemon zest. If you desire a touch of vanilla flavor, now is the time to add the split vanilla bean. Stir the mixture to combine all the ingredients thoroughly.

3. Cooking the Jelly:
   Pour the dandelion mixture into a deep jelly kettle or large pot. Heat the mixture over medium-high heat until it comes to a rolling boil. Once boiling, carefully add the sugar (and optional lavender sugar) while stirring continuously to ensure that the sugar dissolves completely.

4. Boiling for Consistency:
   Continue to stir and maintain a hard boil for approximately 1 ½ minutes. You will know the jelly is ready when it sheets from a wooden spoon; at this point, skim off any foam that has formed on the surface. If you added a vanilla bean, carefully remove it before proceeding.

5. Jarring the Jelly:
   While the jelly is still hot, pour it into pre-warmed, clean half-pint jelly jars, leaving a small amount of headspace at the top. Seal the jars while they are still hot, ensuring a proper vacuum seal as they cool.

6. Yield and Storage:
   This recipe yields approximately 7 jars of Dandelion Jelly. Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within a few weeks.

Tips for Success

• Flower Selection: When gathering dandelion flowers, be sure to select only the blossoms and avoid any bitter stems or green parts, as they can impart an unpleasant flavor.
• Sun Tea Method: For a unique twist, consider using a sun tea method. Place the flowers in a large jar with 3 cups of hot water and let it sit in the sun at room temperature for 24 hours before straining.
• Enhancements: If you’re looking to add a bit more color to your jelly, you can incorporate a couple of drops of yellow food coloring, though many find the natural color sufficient.

Serving Suggestions

Dandelion Jelly pairs beautifully with toasted bread, scones, or as a topping for pancakes and waffles. It can also serve as a delightful addition to cheese platters or as a unique ingredient in marinades and salad dressings.

This Dandelion Jelly recipe is not only an excellent way to use the blossoms that many consider weeds but also a testament to the joy of foraging and creating something special from nature’s bounty. Enjoy this delicacy, and don’t forget to share a jar or two with friends and family for a sweet gift that embodies the spirit of spring!