Homemade Dandelion Jam
Oh boy, this was a stretch for me! Yep, not a fan of jarring jam but I really love homemade things where I can choose the amount of sugar and of course the natural ingredients that surround us. Like dandelions! Why I love these cuties so much…look below.
Aren’t dandelions just so pretty to see? All those shiny, yellow balls of sunshine around in the spring makes me smile every time I see a field of them. Especially when I am in the midst of them picking away for dandelion syrup, dried leaves for my salad, fresh too, and of course jam. But I wasn’t familiar with how to do it so of course, some experimenting going on.
One important step is to prepare your jars and lids. I do this ahead of time. Put them in a water bath to sterilize and of course, be nice and hot when you are ready to pour in your delightful jam.
Next is prepping your dandelions. Make sure you get all the green out at least as much as possible. I use my thumb and pointer finger and rub the end of the flower to release the yellow head and not get any green. It works pretty well. My little helper daughter had a hard time, but after the first cup or two she got the hang of it. AND then… didn’t want to help anymore! Save the leftover dandelion stems for your ranch or farm animals. They will LOVE you for it!
After you get the dandelions into a bowl you need to steep them for at least 12 hours to really help with the flavor. Just boil 4 1/2 cups of water and when it is at a boil, pour over your prepared dandelions. Now…you will be ready to start your jam. Look below for each step so you know in advance what you can prep.
- Bring 4 1/2 cups of water to a boil and pour over your dandelions. Allow to steep for 12-24 hours.
- Drain your tea through a strainer making sure as much tea is out as possible. Place tea in Dutch oven and bring to a boil.
- Mix sugar and pectin powder well
- While the tea is heating, add lemon juice, calcium water, and citric acid. Make sure it dissolves well.
- Once the tea is at a boil, slowly add your sugar and pectin mixture. Stir and make sure once again everything is dissolved. Skim off any foam. You don’t have to get every little bit, but what you can.
- Allow to once again turn to a boil. Remove from heat
- Ladle the mixture into prepared jars. Wipe rims, place lids and bands on.
- Once again put jars int a water bath which is at a boil and let sit for 10 minutes. Longer if you are at high altitude.
- Let sit for 12-24 hours to set.
Did you have fun yet? I tell you, it is a process and the first time they were still liquid. I waited for 48 hours and had to add 1/2 cup of sugar and 1 tbsp. of pectin dumping all the jars back into the pot. Brought them to a boil for 10 minutes and once again canned them up repeating that process. It was worth it! They turned out! And they taste delicious!
I made some homemade graham crackers and served them with this jelly for a snack. It was a treat!
Enjoy and God’s blessings as you live like a pioneer!
Love deeper, talk sweeter,
WHY DANDELIONS ARE SO WONDERFUL:
This sweet flower is an important medicinal herb. Did you know that? The whole flower and especially leaves are wonderful! Just look at this list!
- good source of calcium and Vitamin K
- helps with bone loss hence the above
- the fiber in the root which is helpful for bone loss as well as gut health improving digestion and constipation
- full of potent antioxidants
- helps fight inflammation
- may reduce cholesterol
- helps fight sugar cravings
- may lower blood pressure
- helps aid in healthy liver
- may aid in weight loss