During this time of year, we have a abundance of those “annoying little dandelions!” But have you ever considered that maybe they have a purpose? A very very yummy and healthy purpose? Well I am delighted to tell you, that they DO!
Dandelions are beautiful in salads, they are a wonderful source of vitamin A, vitamin C, iron and calcium, and they make delicious jam!
When I first heard that people use dandelions for jam, I thought it would taste bitter and I was quite hesitant. However, I was pleasantly surprised by how sweet this jam is! After I tasted this delicious jam I knew I had to share it with you all.
You will need:
1 quart of dandelions (with stems and green parts removed)
2 quarts of water
Juice and zest of 1 lemon (#QP058)
4 cups of organic cane sugar (#SW139)
1/2 cup of Pectin (#BP060)
Mix 2 quarts of water with 1 quart of rinsed dandelions.
Let boil for about 3 minutes on your stove for about three minutes.
Strain the remaining ‘tea’.
Pour the remaining tea back into the pan and add lemon juice and cane sugar.
Bring to a boil and add pectin. Let boil for about 3 more minutes.
Sterilize your jars by putting them in VERY hot water for 5 minutes. (Warning: Be careful when taking the jars out of the water).
Carefully pour the jam into the jars (note: it will not be as thick as jam at this stage).
Place lids on jars and set upside down on a dry towel until it is sealed(it won’t pop down when you press on the jar if it is properly sealed).
Simply open a jar when it is cooled and ENJOY! Once opened this should last up to a few weeks in the fridge.
Until our next chat,