I wasn't sure how well it would go over out there in the world. It's a small store in a small town that sells my jams and jellies, so sales are limited anyway. This is a good thing, because while I enjoy making these, I really don't want to be spending all my time over the hot stove. But I digress.. again.. I decided to make as many jellies as I could just with our own dandelions + the neighbours, because obviously, I have to pick where I know the lawn hasn't been sprayed with weed-killer.
It doesn't surprise me that the humble dandelion was so villified by the post-war chemical industry. Afterall, the weapons manufacturing industry had to create a market for new products or risk going out of business. What does surprise me is the sheer number of people who bought into this BS, hook, line and stinker. What surprises me more is the number who still do. People are very pliable, apparently. Tell them that a carpet in the living room isn't enough, they need one where the lawn is, and most jump on that band wagon and compete for the greenest lawn. Bizarre.
However, I'm not one. The dandelion is one of the most useful and healthful herbs on the planet. We're lucky that it grows wild on our lawns. We're stupid to kill it. It's been known for a long time that the dandelion helps with maladies such as premenstrual sydrome, high blood pressure and other cardiovascular problems, the gall bladder, liver, etc. They are loaded with oodles of natural vitamins; the flower is used for wine and jellies, tender young leaves are good in salad, the root should be washed, chopped and dried for use in herbal teas. These will cleanse your bile ducts and help with gall bladder and liver function. Of course, that's just if you're interested in health and reality, as opposed to a lawn that's greener than your neighbour's.
I made a dozen jars of dandelion jelly and apparently should have found a way to make more. (I will next season.) Turns out its very popular, which I find heartening. So I'm going to share the recipe. Dandelion season is actually quite short. They only blossom for a couple of weeks in spring, so it's important to get out there, pick the blossoms and make this jelly in season.
Dandelion Jelly (Read the whole thing through.)
Pick about 1 and a half quarts of dandelion flowers. Then sit at your kitchen table and, with a maniacal smirk on your face that will scare your family, rip all the yellow petals out of the green bottom and put them into a 2 cup measure. You don't want any green in there... just the yellow petals. It's tedious, so you might as well have fun doing it by scaring your family. ;o)
Place 2 cups of petals into a saucepan and add 2 and 1/4 cups of water. Cover and bring this to a boil, then turn off burner and allow to cool, making sure all the petals are soaked. Keep the infusion, as is with cover on, in your fridge overnight. In the morning, strain this thru cheesecloth, squeezing to get all the liquid. You will need 2 cups of dandelion infusion.
Put infusion into large saucepan. Add the zest of 1 large lemon + the juice of same... should be 1/4 cup of lemon juice, so squeeze another half lemon if needed. Add 4 1/2 cups of refined sugar. Bring this to a boil, stirring constantly with a large wooden spoon. When it reaches a full rolling boil, add 1 package of Certo liquid pectin, then boil again for 1 full minute and remove from heat. At this point, I added 1 drop of glycol-free red food colouring to give it a pretty, rosy glow. Stir it for a few mins. whilst you pour boiling water over your jar lids, jam funnel and ladle. (Clean jars should be in the oven being sterilized ~ 250 degrees for 20 mins.) Ladle jelly into hot, sterilized jars thru funnel, wipe rim with hot, damp, sterilized cloth, and place hot sterilized lids on jars to fingertip tight. Place on counter to seal (when you hear the pop). Recipe makes 4 1/2 jars of dandelion jelly. It is good, all citrusy and earthy, great on crackers with sunflower seed or peanut butter.. a little dab of jelly will do it. Enjoy!