This is the first time I’m attempting to make a batch or two of dandelion jelly. Problem is we don’t have enough dandelions on our property to gather. A few neighbours have front lawns full of them and today I went over to one’s house and asked them if I could pick some.
He was more than happy for more to gather as much as I liked and even said I could come back for more without asking. He was surprised to hear you can eat dandelions (he’s been in Sudbury for about 3 years from Saudi) and I said I’d bring him a jar of the jelly for them to try. His young daughter even helped me gather a good amount too and it was fun to chat with her.
I used a receipe from links of the Punk Domestic blog and will let you know how it turns out. I’ll be using Pomona’s Pectin instead of a apple based pectin. I may have to try other things to pair with the dandelions, as I am not sure how the taste will be just with the flower petal infusion.
5 cups of dandelion petals made 5 x 250 ml; 1 x 125 ml + a small container - about 150 ml - for the fridge (taste testing) of infused jelly.
I’m happy how it turned out. It’s quite tasty but next batch will have less lemon juice (i put in 1/2 cup or freshly squeezed organic lemon juice plus slivered lemon peel), as i want to taste more of the dandelion. Dandelion is a very delicate taste in the recipe. Lots more dandelions to pick!