I am totally making this. (Dandelion jelly)

[Jodi]

I adore marmalade.

[AndyD]

It's very different from picking and chopping quince for jam. Can be done by one but nice to have help.

1. concentrated dandelion pollen gives me mild hayfever/asthma
2. it becomes ever more difficult to strip the petals as the heads dry and close; pick the largest heads and pluck their petals on the same day. Pinching & rolling the green partbetween finger and thumb opens & loosens the flower...
3. a green lawn at the end of the day will be yellow again next morning

Now I need to buy pectin.

[AndyD]

A half carrier bag of head/petals makes 11 cups of (quite dark looking) juice. So we multiplied the online recipe by about 3.
2 bags of sugar (10 cups)
6 tablespoons of lemon
A bottle of the only pectin I could find

Roll boiled for about 10 mins, it seems nicely scented

When ladled out it filled 11 standard bottles of jam

Fingers crossed it sets nicely

[wtg]

That looks great! Can't wait to hear a report about how it tastes.

p.s. That's a very cool pan.

[AndyD]

It's a very hot pan!
Need a long jamming spoon to keep stirring hand at a distance because of the size, 16" Swan Brand, aluminium.

[Jodi]

Beautiful color!

[Bernard]

Looks nice. Curious to hear the taste verdict.

[Jodi]

Me too.

[AndyD]

Update on the dandilion jelly.
It had to be gently reheated and lots of pectin added to make it set.
Work out how much pectin you think you might need and use double that, would be my rough estimate.

Tastes sweet, a little lemony and as you'd expect, of crushed dandelions.

[CHAS]

Bonne Maman is yummy. I try not to eat too much of their cherry preserves.