Dandelion Jam

Nothing says spring more to me then seeing green fields freckled with these little yellow flowers. Few people know that dandelions are quite useful in the kitchen. Their leaves are edible and make a great bitter green in tossed salads and their flowers can be used for everything from tea to syrup to jam, hence this recipe. This jam is deliciously light and sweet and goes great with tea cakes and muffins.

What You'll Need

1 cup dandelion flowers*

1 ½ cups water

1 cup sugar

1 package of fruit pectin

3 - 8 oz. canning jars

*Be sure to separate the petals from the green leaves and stalks. This can be quite tedious, but you'll be glad you did. The green bits can impart a bitter flavor to your jam and no one likes bitter jam.

1. Combine the dandelion petals and water in a large bowl. Cover with plastic wrap and refrigerate overnight. It takes awhile for the delicate flavor of the dandelions to seep into the water, so the longer, the better.
2. Once you have let your petals soak, strain the mixture and reserve the water.
3. Place the water and sugar in a saucepot over medium-high heat and stir until the sugar is dissolved.
4. Once the sugar is completely dissolved, add the pectin and stir until the mixture comes to a boil.
5. Using a large spoon, scrape any foam that rises off the top. This step is crucial. If you neglect to get rid of the foam, it will settle on the top of your jams resulting in a cloudy mess.
6. Can immediately and let stand in cans for 24 hours before handling.