What to do with your Dandelion Jelly
Now that you have a delicious jar of dandelion jelly, what should you do with it?
Using:
Dandelion jelly is delicious on toast, English muffins, sandwiches… anything you enjoy eating jelly on!
Many people are fascinated by the thought of being able to make something edible from flowers, especially when it’s something as sweet as a jelly, so if you managed to put up any extra jars, they make great gifts. That is, of course, assuming you don’t eat it all!
F.A.Q
What does it taste like?
Dandelion jelly tastes sweet with a noticeable hint of lemon, and has a bright, light, delicate flavor.
Why is my jelly brown?
Dandelion jelly is usually a golden-yellow color when it’s finished, but since we’re dealing with the variables of nature, there could be color variations from batch to batch. Also keep in mind that photos you see online are going to make sure the sunlight is shining through the dandelion jelly just right, so you can see the light yellow tone better!
Possibility 1: You steeped your tea too long.
If your jelly is not yellow-hued, especially when you hold it up to the light, then a possible culprit could be oversteeping. Leaving your petals in the tea for a long time results in a much stronger infusion (tea), and potentially stronger color.
Possibility 2: You used an alternative sweetener.
Another possible culprit may be alternative sweeteners. White sugar, the sweetener used in this recipe, does not turn this jelly brown. Honey, agave syrup, raw sugar, or brown sugar could contribute different color tones.
Possibility 3: You didn’t remove the petals from the green ends.
Did you leave the green ends on your dandelions? That could affect color too. Don’t worry, your jelly is still good to enjoy no matter which shade of yellow, gold, or brown it turns out!
Can I use honey/a different sweetener?
If you want to try using a different sweetener other than white sugar, you’ll have to experiment. While we used honey often in the past to make other jams and jellies (using this same Ball no or low sugar pectin), we’ve never made dandelion jelly using anything other than white sugar, so don’t have specific advice on amounts to use.
