Dandelions get a bad rap. Our grandparents have been using them for years as a source of vitamin C and riboflavin. Every part of dandelions can be eaten. This is one way that our grandparents used them.

Ingredients

4 to 5 cups dandelion petals (the yellow part)
6 cups boiling water
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3.5 cups dandelion tea
7 cups sugar
4 tbsp lemon juice
2 pouches liquid Certo

Preparation

First, prepare your dandelion tea by pouring the boiling water over the petals. Use a plate or something heavy to keep the petals under water. Soak for 12‐18 hours. Strain in a double layer of cheesecloth. This is your dandelion tea. It will have a greenish tinge, but that’s OK! It will actually turn yellow when finished.

Combine the dandelion tea, sugar and lemon juice in a very large pot. Bring to a rolling boil. Add Certo, stirring constantly. Bring back to a full boil and boil for one minute. Remove from heat and fill your sterilized jars. Seal and process in a hot water bath for 10 minutes. Make sure they all pop. The ones that don’t pop put in fridge and use first. The ones that pop can be stored up to 2 years in the cupboard. Tastes like honey!