ReadyNutrition
When I see the dandelions, I know that spring has finally made its way here. It’s a time of warmer weather, more sunshine and getting the garden ready for the growing season And, what better way to celebrate the coming of a new season than to preserve it.
I was telling my friend, Daisy Luther about all of the dainty dandelions popping up in my yard and she passed along a recipe for dandelion jelly for me to try from her upcoming book, The Organic Canner.
My daughters and I went out and picked 10 cups of dandelions blossoms and had the most wonderful time talking about what went on during our day. The hardest part of this was cutting the stems from the blossoms. It was, after all 10 cups worth of blossoms. But I was determined to try this recipe out, and I harvested blossoms until my fingers turned yellow from the petals. The process was easy and the result is delicious! Now that I have made this, it has become one of my top favorite jellies. It has a taste and color that resembles honey, and is delicious on baked goods, or as a topping in your oatmeal.
Next time you see dandelions in your yard, don’t run them over with the lawn mower! Remember, they are edible and pick them to use in recipes.
Dandelion Blossom Jam
If you are lucky enough to live in (or visit) an area that you are absolutely certain does not spray pesticides, you can join the bees and enjoy some Dandelion Nectar – except yours will be in the form of jam.