Dandelion Jam
Ingredients
- 8 cups water
- 4 cups dandelion blossoms
- 2 tablespoons lemon juice
- 1 1 3/4-ounce package powdered fruit pectin
- 5 1/2 cups sugar
Instructions
- Pour the water into a large saucepan and add dandelion blossoms. Bring mixture to a boil and continue boiling for about 5 minutes, or until water turns yellow.
- Pour the resulting tea through a fine-mesh strainer into a bowl, pressing the flowers to get as much of the color and flavor through the strainer as you can. Discard blossoms.
- Place 3 cups of the tea in a medium saucepan and add lemon juice and pectin. Bring to a boil. Stir in the sugar and boil for 10 minutes, or until sugar dissolves.
- Pour mixture into sterilized half-pint jars and seal. Store refrigerated for up to 2 months.
Notes
Note: The author of this recipe is Miche Bacher.
Where to Find Dandelions: This extremely hardy perennial grows best in well-drained sunny spots, and foraging for it couldn’t be easier. When harvesting dandelions, make sure you choose a spot in an organic lawn that’s far from a road, parking lot, or other possible contaminants. If you really want dandelions next year, make a game of it: invite a child or a friend to pick a puffball and blow, blow, blow!
One of the best things about cooking with dandelions is that to do it, you have to spend some time gathering blossoms. You’ll know the time outdoors was well spent when the taste of spring bursts forth from your jam or muffins.