Dandelion jelly is a real surprise treat, which is also known as dandelion honey.
The yellow sunny dandelion flowers are the main star in this amazing homemade recipe.
Learn how to cook dandelion flowers too further below:
Dandelion jelly is one of those amazing recipes which you thought were impossible.
Dandelion jelly taste can be compared to honey, and that’s why it’s frequently known as dandelion honey.
Whoever sees dandelion jelly for the first time is completely amazed and adventurous at the same time to give it a go.
So, if you are around fields full of fresh and juicy dandelion flowers, you are bound to consider making this dandelion jam at home!
What is the Dandelion flower?
The dandelion flower petals can be easily recognized because of its yellow flower head, which closes during the night and reopens every morning again.
The yellow petals turn white in time with the seeds dangling at the bottom.
Some people will know it as a dandelion puff and kids love to blow away the seeds.
The head is carried by a hollow stem which contains a white sap and usually, each flower comes with a set of jagged leaves.
Dandelion flower head, leaves, sap and roots can be all consumed.
Dandelion Health Benefits
Dandelion sap (the white stuff) is used against kidney stones and to treat diuretic conditions, liver and bile problems, and skin difficulties.
Further, the dandelion is known to promote appetite, maybe that’s why the cows love to chew on them when they are chilling on the fields.
Since the dawn of time, the dandelion flower was known to be a healing plant and was in great use in various traditional culture’s folk medicines.
The Dandelion flower was firstly noted and mentioned in Chinese and Arabic scripts at around 600 a. C. but even the dark medieval time of the world had adopted the healing properties and uses of the dandelion plant.
Dandelion nutritious properties
The plant contains a bunch of nutrients which may be worthwhile to be mentioned here.
The yellow sweet dandelion blossoms mostly hold precious Carotenoids (Eyes and skin) and Vitamin C elements (Antioxidants).
Further, it contains minerals such as Inulin (management of diabetes) and Potassium (control of hypertension).
That proofs that it is much more valuable and of use than we ever imagined!
Where to find Dandelion flowers to make Dandelion Jelly?
So you see, the dandelion flower is not just one of those hazardous wildflowers, but in fact a very useful plant.
The awesome part is, that Dandelion flowers grow pretty much everywhere in the northern hemisphere.
So you might just find it outside your house growing and since nobody knows the value of the plant, nobody will be bothered if you collect them all for your own culinary use.
Dandelions can be easily collected in the fields for free.
You can use a Dandelion picker or puller to help you collect the flower buds.
Usually, dandelion fields are not contaminated with poison, if you are not sure, ask the local farmer (or whoever owns the property).
When are Dandelions in Season?
The yellow, humble dandelion flower, can be commonly found from April onwards.
The plant tends to grow twice a year in spring/summer.
Once in spring and a second time in summer.
A harsh winter might reduce the dandelion summer to only a one-time field growth.
More like the Dandelion Jelly
- Dandelion Wine by smallfootprintfamily.com
- Dandelion Burdock Herbal Bitters by practicalselfreliance.com
- Dandelion Blossom Honey Butter by thehomesteadinghippy.com
Dear Reader, in your food culture, do you use flowers as food?
Dandelion Flower Jelly
- 200 piece Dandelion Flowers freshly plucked, *see Notes
- 1 piece Orange
- 4 cups Water
- 3 cups Sugar
- Juice of 1 Lemon
- Pick your flowers freshly from the fields and rinse them well to get rid of any impurities and insects. It helps to add a cap of vinegar to the water to get rid of insects when washing the flower heads.
- Keep dandelion flowers to dry for 2-3 days in the sun.
- After they are dried, pick out the yellow flower blossom and keep them in a bowl. Discard the green parts, those are bitter.
- Peel the orange and cut the flesh into small pieces (without the white parts!). Add the fruit flesh to the flowers, with the water. Bring to a boil and then on slow fire for about 1 hour. Allow it to simmer slowly
- After cooking strain the juices from the flowers well and press out all the juices of the flower/fruit mixture. Discard the flowers and orange pieces and take the strained liquid back to low heat together with the sugar and lemon juice.
- Stir well and let it cook slowly until the jelly sets. Check if the jelly is set with a candy thermometer. The setting temperature is 220 Fahrenheit/ 105 Celsius. You can also test the setting by dropping some of the hot jelly on an ice cold plate. If it runs it’s not ready and needs more cooking, if it’s set you are good.
- In the meanwhile sterilize the 2-3 Jars and keep a few drops of rum into the inner jar covers. That will help to preserve the jelly for a longer period. Fill your sterilized jars to the rim, close with the lid and turn upside down to create a vacuum.
- Leave it upside down overnight. The next day label your jelly and store in a cool and dry place. Store in the fridge once opened.
- The flowers need to be picked freshly with the head opened and not closed. Pick only flowers from untreated (nonpoisonous) fields.
- 1 serving = 1 Teaspoon, 70 servings = about 3 jars.