Today is posting day for Secret Recipe Club‘s Group C! Secret Recipe Club is a group of rabid food bloggers that are kept in line by some truly marvelous hosts: Camilla, Jane, Sarah, and the fabulous Group C host, Debbi. Each month the membership receives a “secret pal” and must choose something from the assigned site to make and post.
My “secret pals” for this month were Serena and Deanna (both registered dietitians) who tag team Teaspoon of Spice. There is so much information on their site that it was overwhelming at times, but I found an extremely intriguing recipe: Dandelion Jelly. I would love to take a foraging class some day and learn about all the edibles I can find in our yard. We don’t spray or use any pre-emergents so everything is fair game and weedy and wild. We always have a good crop of dandelions growing and the bees seem to love them. Before The Hubs mowed the yard last weekend, I raced out and picked a bowl full of dandelion flowers.
Not only did the foraging aspect of this recipe intrigue me, but I was taken with Serena’s description:
This Dandelion Jelly tastes EXACTLY like honey. After all, bees take nectar from dandelions to make honey – in this recipe, you just steep out nectar, add sugar, a little lemon and you’ve got Dandelion Jelly.
I concur. It does taste and look exactly like honey, only with the consistency of jelly.
I had to eat it as soon as it cooled.
Dandelion Jelly Half of the original recipe
1 ½ c. very fresh dandelion blossoms, packed
2 c. filtered water
2 cups sugar
1/8 c. plus ½ T. powdered pectin for “less sugar recipes” (I used some bulk pectin that I had on hand.)
1 T. fresh lemon juice
1 drop yellow food coloring
Using your thumb fingernail, cut and pluck the yellow blossom out of the tiny green leaves holding it. (Your thumb will get gummy and the flower will separate into petals.) Remove as much of the green as possible because green is bitter and turns the jelly green. Serena says, “A little green won’t ruin the mix.”
Freshly foraged dandelions (before the green part was removed)
In a small to medium saucepan, bring water to a boil. Add 3/4 cup blossoms; turn down to low and cook for 10 minutes. Turn off water and steep for about 15-20 minutes. Using a fine mesh strainer, strain out and gently push on blossoms to remove some of the water. Add this dandelion-steeped water back to saucepan and bring to a boil again.
Divide the petals into to equal parts.
Add remaining blossoms; simmer for 10 minutes and strain out blossoms, pressing to remove water.
Measure steeping liquid to 1 1/2 cups; add sugar, pectin, lemon juice and food coloring and bring to a boil, stirring until sugar dissolves. Boil for 1 minute, then skim off foam with a metal spoon.
Pour into hot sterilized half-pint jars leaving 1/4-inch head-space and store in the refrigerator – or process according to canner manufacturer’s instructions.
Notes:
I used fresh lemon juice but Serena says to use bottled so the acidity factor will be consistent.
I was determined not to add the food coloring, but the color was a dingy greenish-yellow color. It needed the a few drops of yellow.
If you told people you had found a way to jelly honey, they would never know the difference.
Serena recommends to “Use the jelly on lemon scones, crackers with goat cheese or cream cheese, warmed to glaze BBQ chicken, in salad vinaigrette or almost any way you use honey.”
I can’t wait to fool the nephews when they visit next month. I will have them guess what kind of jelly this is as they eat their breakfast toast.
Thanks, Serena and Teaspoon of Spice, for a great foraging recipe. I can see, perhaps, some dandelion wine in our future.
Can you tell the difference? These are two of my jellies next to some fresh blackberry/blueberry honey from a local farm.
Thanks again to our SRC hosts Jane, Sarah, Camilla, and Debbi. They do a super fantastic job keeping us all organized, informed, and on track! Thank you, ladies! (For all my past SRC posts, click here. )
SRC Note: April is stepping down as owner of SRC and passing the reins to Sarahfrom Fantastical Sharing of Recipes! April, thank you so much for your leadership and I wish you all the best in your travels!
You forgot to link up again…guess what I’m doing next? 😀 This is the coolest recipe ever, and I’m so intrigued that it tastes like honey! I guess I imagined it would have a more floral taste. Very cool!
LOL I don’t sleep. 😉 I actually stay up past midnight so I’m awake to do it right when the linky opens, and then I’m up around 6:30 am again. Wheeee! Life as a mom.
turnips 2 tangerines
What a different and unusual recipe! I’d love to try this recipe! I’m curious as to the taste! Great SRC pick~ Lynn @ Turnips 2 Tangerines
Hi Debra!
What an inspiring post. I have always wanted to make Dandelion something!!! Jelly that tastes and looks like honey sounds like a great beginning. I’ve often celebrated Dandelion Day which is May 5th but, I have never gotten around to actually making something with Dandelions. I am so pinning this recipe! I saw a poster on Pinterest that read, “Some see dandelions as weeds and others see them as wishes:) Now, I see them as golden jelly too:) Thanks so much for sharing, Debra…
Louise, you must try this stuff. The petal pulling is a bit tedious and that is why I made a half batch. Now, I wish I had made a full one. There will always be more dandelions….
Taking On Magazines
Wow, that looks amazing. I was planning on making a dandelion green salad so now I know what I can do with the flowers. Love this idea.
I was tempted by this when I saw it last month of that blog for SRC. Too close to winter at that time for very many dandelions, however. great SRC post! I’m very interested in this “Jelly honey” now
Our dandelions are pretty much done here but I’ve pinned it for next year…goodness knows there’s never a shortage of dandelions! Can’t wait to to try it!
This is a must make for the summer! If my husband wont mow the yard for a couple of weeks, I’ll have plenty of dandelions. I love that it tastes like honey. You got my attention with that! Thanks!
That is so beautiful! I make a lemon honey jelly for my daughter although I would love to try this one……….I will have to wait till next year though because the hubs has gotten rid of all the dandelions in the yard this year!
I’m FINALLY getting around to comment and so cool that you make Serena’s Dandelion Jelly (it’s still on my to do list 🙂 Your final product looks gorgeous and I’d love to hear if you’ve fooled others by saying is a honey jelly 🙂 Awesome post!!
What a beautiful golden result. Like sunshine in a jar. Thanks for sharing at #theWeekendSocial. Please link up again starting Thursday at 9:00 PM EST. Oh, and I’ve pinned your link! @theKitchenChopper
Comments & Replies
40 responses to “Dandelion Jelly”
You forgot to link up again…guess what I’m doing next? 😀 This is the coolest recipe ever, and I’m so intrigued that it tastes like honey! I guess I imagined it would have a more floral taste. Very cool!
You will always be my SRC angel for linking me up. What time do you get up? LOL
LOL I don’t sleep. 😉 I actually stay up past midnight so I’m awake to do it right when the linky opens, and then I’m up around 6:30 am again. Wheeee! Life as a mom.
What a different and unusual recipe! I’d love to try this recipe! I’m curious as to the taste! Great SRC pick~ Lynn @ Turnips 2 Tangerines
Absolutely like a mild honey, truly. I meant it when I said you could fool the non-foodies by telling them it was real jellied honey. 🙂
Jelly made with dandelion…this sounds really intriguing!
I was intrigued but color me amazed now. I am a true believer in foraging for weeds!
Hi Debra!
What an inspiring post. I have always wanted to make Dandelion something!!! Jelly that tastes and looks like honey sounds like a great beginning. I’ve often celebrated Dandelion Day which is May 5th but, I have never gotten around to actually making something with Dandelions. I am so pinning this recipe! I saw a poster on Pinterest that read, “Some see dandelions as weeds and others see them as wishes:) Now, I see them as golden jelly too:) Thanks so much for sharing, Debra…
Louise, you must try this stuff. The petal pulling is a bit tedious and that is why I made a half batch. Now, I wish I had made a full one. There will always be more dandelions….
Wow, that looks amazing. I was planning on making a dandelion green salad so now I know what I can do with the flowers. Love this idea.
And, I bet you have a helper that can pull all the petals off.
This may possibly be the most original SRC post I have seen to date!
Thanks, Jamie. I am so glad I found this recipe.
OMY I love this look absolutely beautiful!!
Thank you. Very delicious.
I’ve never heard of this but it sounds nad looks wonderful!
Ooh, Chris, it is!!!!!!
I was tempted by this when I saw it last month of that blog for SRC. Too close to winter at that time for very many dandelions, however. great SRC post! I’m very interested in this “Jelly honey” now
wow. that is eerie. I hope you make it now.
Our dandelions are pretty much done here but I’ve pinned it for next year…goodness knows there’s never a shortage of dandelions! Can’t wait to to try it!
I don’t think out dandelions are ever done!
This is a must make for the summer! If my husband wont mow the yard for a couple of weeks, I’ll have plenty of dandelions. I love that it tastes like honey. You got my attention with that! Thanks!
Yep, get out there before he mows!
I love honey and this is a perfect idea Debra! Indeed they look almost identical!
I would love to do a blindfolded taste test.
That is so beautiful! I make a lemon honey jelly for my daughter although I would love to try this one……….I will have to wait till next year though because the hubs has gotten rid of all the dandelions in the yard this year!
Have you posted that recipe?
I don’t think I have – but that’s something I need to make and do – Holli has been wanting some more but I haven’t had time……..I guess now I do!
I hope you do make it and share with us.
[…] Check out the recipe for Dandelion Jelly. […]
How interesting! I have heard of Dandelion wine but not jelly. How cool. And it looks so wonderfully clear.
That is all I had heard of, too. So glad I found this recipe.
This is exactly the kind of thing I look for. Looking forward to the dandelion wine recipe soon.
I will have to find one first. 🙂
This jelly looks so tasty, full of beautiful colour and fragrancy 😀
Cheers
Choc Chip Uru
I was surprised how clear it was. Clear like honey…..
But the golden is so pretty 🙂
It is… pure almost
I’m FINALLY getting around to comment and so cool that you make Serena’s Dandelion Jelly (it’s still on my to do list 🙂 Your final product looks gorgeous and I’d love to hear if you’ve fooled others by saying is a honey jelly 🙂 Awesome post!!
No worries….busy times. I was SO glad to have found this recipe! Thank you guys and your site is great. I will be back.
What a beautiful golden result. Like sunshine in a jar. Thanks for sharing at #theWeekendSocial. Please link up again starting Thursday at 9:00 PM EST. Oh, and I’ve pinned your link! @theKitchenChopper