Dandelion Honey

Sourdough bread became the poster child of 2020.  Everyone was baking it and some continue to do so.  Baking bread using wild yeast is definitely something I consider important.  Currently we are under stay-at-home orders.  Grocery stores and certain retail are open for essential items only.  That means you cannot buy clothes, yarn, magazines etc. at these stores but you can order online.  There may come a time that is restricted further as there was talk of stopping home deliveries with this last lockdown extension.  This is why a prepper pantry and learning survival skills are very important.

The poster child of 2021 is dandelion jelly!  Folks are foraging for dandelions and other edible wild flowers to make jelly.  When foraging, it's best to start in your own yard and always get permission if foraging elsewhere.  Don't forage where the plants may have been sprayed with pesticides.

We don't spray our yard so out dandelions are safe for consumption.  Our neighbours likely got a good chuckle out of me harvesting dandelions flowers!  All parts of the dandelion plant are edible.  Many spring salad mixes contain young dandelion leaves. Dandelion flowers can also be used to make a salve that is good for aches and pains as well as soothing itchy skin.

Dandelion honey differs from dandelion jelly.  Dandelion jelly is very pale with just a hint of yellow transparent jelly that gets it's set from pectin.  Dandelion honey has no added pectin.  It is a rich amber very similar to honey in colour and consistency.  It is a vegan substitute for actual honey.   The flowers with greens left on are harvested, cleaned then placed in a stock pot with citrus, covered with water, boiled then mashed.  This mixture sits overnight then is strained.  An appropriate amount of sugar is added based on the volume of the strained liquid (tea).  I used a ratio of 1 c sugar to 1 1/3 c of tea.  The sugar/tea mixture is brought to a low boil then cooked to gel stage.  At this time, it is ready for jarring but before doing so, I added just a hint of an extra flavour note then I jarred and processed.