This unique jelly is a favorite of our Community Outreach Manager's 8-year-old son. Pick bright yellow dandelion flowers when they're fresh and whip up a batch of this jam for little ones, family or share a jar with a neighbor.
- 1 quart lightly packed fresh dandelion flowers (yellow petals only—pinch off and discard the green)
- 2 Tbsp fresh lemon juice
- Zest of 1 lemon (or thinly chopped)
- 5 1/2 cups sugar
- 1 vanilla bean, split (optional)
- 1 (1 3/4 oz) package dry pectin
Boil flowers in 2 quarts of water for 10 minutes. Cool and strain, pressing liquid out of the flowers gently. Then restrain through a coffee filter.
Measure 3 cups of the liquid, add the lemon juice, zest and pectin. Optional: add 1 split vanilla bean. Put into a deep jelly kettle and bring to a rolling boil. Then add sugar and stir to mix well.
Stir and boil for 1 1/2 minutes or until mixture sheets from a wooden spoon. Skim, remove vanilla pod, pour into hot, half-pint jelly jars and seal.