Dandelion delight!

I am a type of cook in the kitchen that will just about try anything once. Using ingredients from the local area is high on my interests. Some things, like attempting salmonberry jam: is fantasticly extraordinary and I will keep on producing this phenomenal treat into a tradition.

Other things, like rose hip fruit leather and devlis club tea....not so wonderful (unless messy, bitter, thorny fun is what you consider a good time) but what to do with dandelions? Those pesky "weeds" that sprout up in the cracks and crannys of every sidewalk, planter bed, and under hard to reach decks.

As a child I remember collecting these vibrant yellow flowers into a bouquet and presenting them to the nearest lucky recipient. Or getting into dandelion wars and flicking the heads off at anyone and everyone.

Here is a recipe I will be testing out this weekend:

Dandelion Jelly Recipe #420372

1¾ hours | 1 hour prep
SERVES 20 , 2 jars

4 cups yellow parts dandelion flowers
3 cups boiling water
4 1/2 cups sugar
2 tablespoons fresh lemon juice
1 (6 ounce) package dry pectin

Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly. Bring the water to a boil and fill the water with dandelion blossom shreds.

Simmer over very gentle heat about 10 minutes.

Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water.

Add more blossoms to the strained water and simmer for about 10 minutes. Continue simmering and straining until all the blossoms are used up.

Add more water to make up 3 cups. You lose some water because it is caught in the blossoms.
Strain the water very well. I use a coffee filter.

Combine water with lemon juice, sugar and pectin. Bring to roiling boil and stir until sugar is dissolved. Boil hard for one minute. Skim.

Pour into hot jars and seal. I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier.

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According to the U.S. Department of
Agriculture, a serving of uncooked dandelion leaves contains 280 percent of an adult's daily requirement of beta carotene as well as more than half the requirement of vitamin C. Dandelions are also rich in vitamin A.

Dandelions are also used as herbal remedies. The white sap from the stem and root is used as a topical remedy for warts. The whole plant is used as a diuretic and liver stimulant.

I will get back to you and tell you how mine turns out!!

What are you creating these days in your kitchen?!