Years past dandelions were just considered a weed in your well-manicured landscape or a convenient amusement for a child as they blew the seeds from the stem into the morning breeze.
Dandelions are actually a very healthy “weed” that is full of vitamins and minerals such as A, B, C, D, iron, potassium and zinc. Many civilizations use parts of the dandelion for medicinal purposes: the Native Americans add them to boiling water to help with kidney disease, swelling, heartburn and upset stomach; the Chinese utilize them for stomach-related ailments and appendicitis; and the Europeans use them for treating fever, eye problems, diarrhea and diabetes.
Now please keep in mind that there have not been any in-depth studies done on dandelions so I am in no way suggesting that you utilize this plant for medicinal purposes. But as you can see, there are many reasons as to why dandelions are healthy, and you thought that they were just weeds. Now let’s make something very sweet and pretty out of these wonderful herbs.
- 1 – Quart of lightly packed Dandelion Flowers. Only use the yellow portion; try not to get any of the bitter greens of stem into the pot.
- 2 – Quarts of Water
- 2 – Tablespoons of Lemon Juice
- Zest of one Lemon
- 1 – Package of Pectin to 3 cups of yellow liquid
- 5 – Cups of Sugar
- Boil the flowers in the water for about 10 minutes.
- Cool and strain the liquid.
- Add the 2 tablespoons of lemon juice, the zest of one lemon and the 1 package of pectin to 3 cups of yellow liquid.
- Bring to a rolling boil.
- Add the 5 cups of sugar.
- Mix well and return to a boil.
- Pour into hot, sanitized pint jars and seal.
- Allow to cool before storing.
- *Always follow safe canning instructions, refer to your canning manufacture’s operating procedures*
Until Next Time,
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