We can always count on the dandelions to tell us when spring has arrived. They cover our fields & yards with little bursts of sunshine that provide the bees with their first food of the season and hold so many medicinal & nourishing qualities. For some, these “weeds” are seen as pests but those who forage and know their benefits their arrival is celebrated each year. We harvest dandelions every spring and use each part from flower to root as a form of food or a tool for healing. Dandelion greens make a great salad, the root is perfect for creating a detoxifying tea, and the flower can be used in soothing salves & oils. There are so many amazing ways you can put these wild edibles to use but our favorite by far is a simple dandy jelly.
In The Kitchen
WHAT YOU”LL NEED:
3 1/2 cups dandelion juice
6 tbs pectin
2 tbs lemon juice
6 cups raw sugar
Add lemon juice & pectin into dandelion juice in a large pot and bring mixture to a boil while stirring. when it reaches a boil, add all of the sugar at once. Stir constantly and bring back up to a rolling boil that you cannot stir down. Let this boil go for two minutes, making sure to stir constantly. turn off the heat and jar up your jelly. This recipe makes 3 pints.
Make sure to process your pints for 10 minutes in a water bath canner leaving 1/4 inch head space.
And that’s it! Your simple dandy jelly is ready to enjoy!
We love making a few batches of dandy jelly each spring to last us into the cold months. It is such a tasty and easy recipe that my children can help with and enjoy all year round. Need more ideas on how you can put all those dandelions to good use? Check out this video on youtube!
Have you ever made a simple dandy jelly before?
I’d love to hear what you think!
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