Dandelion Jelly: We're Back And It's Spring!

First of all, let me apologize for my long absence. Two weeks of it are readily attributable to moving and not having internet access, but the rest is just plain life.

It's great to be back home. There are still boxes acting like decoration in several rooms, but enough has been settled back into its place to make it feel like home again and everyone is functioning well. The emotional transition took all of about 3 days, I think. We've traded the frustration of traffic for the frustration of slow drivers, but I'll take it any day. We've had very nice weather for the most part, and the hammock has been up occasionally. The lawn has had its first haircut, we had a wet, heavy snowstorm (yes, in that order), the early seeds are in (peas, beets, lettuce) even though it's a bit late. They yard needs all kinds of work, but I'm up to the task.

Yesterday, my two young sons picked an insane amount of dandelions in our meadow and piled them in my lap. What's a mom to do? Make jelly, of course! I knew dandelion leaves were edible, so it makes sense that the petals are too. I'd bet you could also substitute violets, since I know they also come from an edible family. I make a very pretty rose petal jam annually which we learned to love in Turkey. I've tried rose hip marmalade, but it was horribly labor-intensive and the recipe wasn't that good. This, too, requires patience or maybe a small party of friends/children to help. But this jelly is actually worth it! It has a delicate, light flavor reminiscent of lemon honey. Makes roughly 4 (6oz) jelly jars. Easily doubled, if you have that kind of time....

Maren's Dandelion Jelly

2 cups yellow parts of dandelion blossoms (no green at all), plus about 3 blossoms' worth for garnish

1 1/2 cups boiling water

2 1/4 cups sugar

1 Tablespoon freshly squeezed lemon juice

fine zest from 1/2 lemon

1/2 package powdered pectin (about 2 1/4 Tablespoons)

small amount of yellow food coloring, optional

Gather a basket full of the biggest dandelions you can find. Pull the yellow from the green (easier said than done, but you don't want any bitter greens at all). You can process them in batches, freezing what you have till you have enough.

Place half the blossoms in the boiling water. Simmer over medium heat for 10 minutes. Strain, then repeat with the other half. Strain very well. If the water no longer measures 1 1/2 cups, add water to make up the amount. To the water, add lemon juice, sugar, pectin, zest and garnish blossom petals. Bring to a rolling boil and stir till sugar is dissolved, then boil hard for 1 minute. Pour into hot jars and seal. Process in a boiling water bath for 10 minutes.

Adapted from a recipe by Mary Fillmore on Recipe Gal website. Recommended listening while working: copenhagencast.com. The Danish you'll learn is just a bonus.