Until you try Dandelion Flower Jelly, you just do not know what you are missing, these plants are so wonderful and thought of so badly, when point in fact, they are so edible.. from greens, to root to flowers..
Pick a bowlful of clean and ideally dry flowers, by clean I mean know where your flowers come from and that they were not sprayed. Take a paring knife and cut-pull the flowers from the head itself..
the reason for all this fuss, is that you want as little green bits as reasonable possible removed from the flowers themselves, because they are what causes that bitter undertone and aftertaste..
Leaving you with a mass of lovely flowers bits.. Fill a glass jar, be it either pint or quart, boil your kettle and pour boiling water over the flowers, push the top ones down with a spoon and allow to sit overnight (you can do it for a min of four hours and go but I prefer to do it, cool and then store it in the fridge overnight) I strain the flowers out the next morning..
Measure your liquid, then get out your Powdered Certo box, find your basic Jelly Recipe and follow the amounts given.
The second way to make it is to make a simple syrup, which is one cup of sugar to each cup of flower water, bring to a boil, simmer at the boil a min of 3 min, Follow all regular canning rules, clean your jars, heat your jars, fill with just boiling syrup, clean the lip, put the lid and ring on, just to finger tight and then water bath can for 10 min before cooling and storing them.
The syrup works in many way, can be used to make a lovely flower tea, can be used in bases for salad dressings or used for meat glazes.