Farmer Boy Recipe - Old-Fashioned Dandelion Jelly

I didn't find any mention of this jelly in any of Laura's writing, but I have made it since I lived on my farm - before moving to Mansfield.  Pioneers, like Laura's family and early settlers, like Almanzo's family, were resourceful and frugal.  They would not waste anything.  And I'm sure that they would not have wasted dandelions, if they had them on or near their property.

Today, we have all sorts of weeds to contend with.  In those early days of pioneer farming they didn't have all what we call weeds.  I read an interview that Rose (Wilder Lane) conducted with her father, Almanzo, asking him about how things were in his day.  When asked about weeds, he replied by saying that he didn't remember there being any!  I figure that they had some, but they weren't the nuisance that they are today.  But, I also figure that he probably didn't consider some of them as weeds, because the people of that era had found a use for them.

If you have a yard full of these lovely little yellow flowers and have treated them as undesirable weeds, this should make you change your mind about them.  If you plan on making this jelly you need to be sure that the dandelions have not been chemically treated or contaminated by any animal waste.

I have known of the use of dandelion greens as a substitute for other greens in a salad, or cooked as spinach and even made into wine.  But this is made from the yellow blossoms.  You'll need to gather as many as possible!  First thing to do with them is separate the blossom from the stem and dispose of the stem.  Wash the blossoms and throw them into boiling water.  Here's the recipe:

Old-Fashioned Dandelion Jelly

Ingredients:

• 4 Cups - Dandelion blossoms
• 3 Cups - boiling water
• 4 1/2 Cups - sugar
• 2 Tablespoons - lemon juice
• 1 package of Pectin
• 6 - half pint canning jars, rings & lids

Directions:

Simmer the blossoms in the water for about 10 minutes.  Remove from the heat and strain out the blossoms through a jelly bag, retaining the liquid. (It is the liquid which you will use to make this jelly) * Don't squeeze the bag! If you do, the jelly will be cloudy.   You want to end up with 3 cups of liquid.  Add the lemon juice and stir in the pectin and bring to a rolling boil.  Add the sugar and stir, bringing it back to a rolling boiling for 1 minute.  Ladle into 6 half pint jars, leaving 1/4 inch headspace.  Place the lids and rings on the jars and process for a good 5 minutes, according to the directions on your canner. Place the jars in a cool, dark spot.  Once it is cooled and set, you can enjoy!

The result of your efforts should be a honey-flavored, golden jelly.  I like it on toast or biscuits; especially sourdough biscuits!

If you make this jelly, let us know by leaving a comment here.  Thanks.  The Old Man in the Bib Overalls

"Now it isn't enough in any garden to cut down the weeds.  The cutting out of weeds is important, but cultivating the garden plants is just as necessary.  If we want vegetables, we must make them grow, not leave the ground barren where we have destroyed the weeds."

Laura Inalls Wilder