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,
Beth Joy is the second oldest daughter of Joe and Jeanette Wood. She serves her family cheerfully in the home business and on the farm. She enjoys the garden, preparing herbal remedies for the family and caring for our animals naturally.
Life Verse: Proverbs 3:26 For the Lord shall be thy confidence and shall keep thy foot from being caught