Check out this very interesting recipe from one of my favorite bloggers, Rural Spin. It’s a nice way to use up those so-called “weeds” in our yards … which turn out to be highly nutritious and a great food source. Eat dandelions! Don’t kill ’em 🙂
Making jelly using dandelion flowers is a commitment, no doubt about it. But if you enjoy tedium and working with lovely flowers, this is the jelly for you! And there is a real feeling of satisfaction you get from making a delicious food from what some call a weed.
My recipe is not straight-up dandelion jelly. To me, dandelion jelly deserves to be elevated a bit to reflect what I think of as its sunshine status. I wanted to layer flavors with dandelion’s honey-like flavor so the jelly tastes more like dandelion than just jellied flower parts. Because of this, I use honey as the sweetener to accentuate the natural dandelion flavor, lemon juice and zest for brightness, and cinnamon for warmth. This is a lovely, light, tasty jelly to serve on toasts, with cheese and crackers, or as a glaze to a baked ham.
Makes 2 pints
View original post 885 more words