They Turn Dandelions Into Tasty Jelly

They Turn Dandelions Into Tasty Jelly FARM HOME Food 4-5-29 Dandelions may be a genuine nuisance to most of us, but not to Wisconsin farm wife Patsy Weber, Milton, Wis. "I look forward to the arrival of the dandelions," says Patsy. "That's the time I'm busy making delicious jelly from this wild flower. Housewives who have never made jelly from it are really missing out on a real taste treat." Patsy and her two youngsters Cindy, 6, and Gary 9, pick dandelions in the early morning hours when the flowers are in full bloom. "You have to make them into jelly as quickly after gathering as possible. These flowers have a habit of wilting quickly," says Patsy. After gathering the dandelions, she snaps the yellow flowers from the stems either with her fingers or a paring knife. She uses only the yellow flowers and destroys the stems. "I snap out about one quart of blossoms and boil them in a quart of water for three minutes. Timing is important. If they are boiled longer, the jelly becomes dark green in color," Patsy points out. After boiling, she then drains off the liquid (which gives her about three cups), then adds one package of fruit pectin, one teaspoon of lemon or orange extract and 41/a cups of sugar. The pectin she uses is one package (13/4 oz.) of Sure-Jell. "I boil this mixture for about three minutes. Be very careful not to let it boil over on the flame. Keep stirring constantly," says Patsy. She pours the liquid into babyfood jars to cool and later seals them with hot wax. "Believe it or not, the jelly tastes and looks like honey. Try it. You'll like it, she promises.

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