I follow a lot of websites and groups that forage for wild edibles. The best option I have for gathering in my area is my 1/4 acre urban backyard.  I try to set aside areas that “invasive” weeds are allowed to grow in. This takes advantage of their many uses and provide resources for pollinators. Dandelion flowers are especially important as honey bee food this time of year. The bees are just emerging from hibernation, there is little blooming, and hobbyists are installing packages. There are many yummy things you can make from dandelion flowers-wine, fritters, simple syrup-just to name a few.  After seeing so many pictures of lemon yellow jelly on blogs I decided I need to try that project myself. There was just one problem. I had no pectin. It can’t be found at the grocery store right now . On-line options were out of stock or had crazy prices for such a small amount.  But I did have other ingredients and creativity. I decided to make jellies instead. Both ideas have similarities and jellies are certainly easier for kids (and some adults like me who are intimidated by canning) to make.

Dandelion Flower Jellies

Step 1-pick about two cups of dandelion flowers. Do this in the morning when they have just opened. Choose the biggest ones you can find and watch out for bees who will also be having breakfast. Kids can help with this.

Step 2-peel off the green sepals/calyx. There are several different strategies for doing this. Try your best, it is not a big deal if some green parts get in. Having  only the yellow flowers is supposed to reduce the bitterness. I basically broke the flower in half and either peeled off the green calyx from each half or pulled the disc flowers out of the center. Discard the green parts, place the yellow parts in a large jar. Children might enjoy helping with this part or not. It depends on their attention span and frustration level. It is time consuming. I am convinced that I would not have survived life as a pioneer woman on the prairie. At least most of them got a break and left the house on Sunday.

Step 3-Pour boiling hot water over the flowers and let steep in the jar for 24 hours. You are making an infusion.

Step 4-Strain out the flowers for two cups of clear liquid. I was expecting something lemon yellow but what I got was quite dark.  I was worried but in the end I got a lovely color. Not what I saw in the blogs for making jelly but who knows if they photoshop-I do not.

Step 5-reserve out 1/2 cup of liquid. Add in 4 packets of unflavored gelatin. Whisk until well mixed. This is something a child can help with.

Step 6-Bring the rest of your infusion to a boil on the stove. Turn off the heat and add in 3/4 cup of honey. Add in your gelatin mixture. Add in the juice of 1/2 of one large lemon. Whisk until clear. Add in 5 drops of lemon essential oil if you have some. Stir.

Step 7-Coat some silicone candy molds with a neutral tasting oil. Coconut is a good choice. Place the molds on a cookie sheet/baking tray. Pour your liquid into the molds. Refrigerate for several hours until set.

Step 8-Remove the jellies from the mold. They should release easily if truly set but if they don’t, flip the mold over onto a large plate and run it under hot water for a few seconds. Then try again.

Store in the refrigerator and consume within one week.

My girls gave these jellies a high rating for taste and texture. Somehow the honey, lemon, floral, and bitter flavors really work well together. What a great and very appealing way to get children to consume a dandelion infusion.

I had quite a bit of infusion left over. I added a bit of lemon juice and honey. It really does have an amazing but subtle taste as an iced tea. .Very different than a hot tea of dandelion root. Perfect for a day that should be about egg hunts and spring but instead fills like January in a blizzard.

Dandelion is thought to be a fantastic blood purifier that supports the body to clear toxins and wastes from the blood and various organs. It is very cooling, helping to remove heat, infection, and water retention from the tissues. I find a tea of dandelion flowers to be very calming and nurturing. It can reduce stress, muscular tension, and depression. Any emotions like fear or anger that get stored in the kidneys or liver can be released.

What things do you find nurturing during these long days in isolation.

I can’t believe we never tried to make these before. Not just because they are so easy and kid friendly but also because candied orange peel tastes fantastic. They are pretty too and would make a great gift (especially if they were dipped in dark chocolate). We are each eating about one orange and day. They are in season and very good right now, they are one of few fruits I can buy a large quantity of at the grocery store, and they are high in vitamin C. So we have a lot of peels. I love that those don’t have to be wasted, we don’t compost them. With this project you get the benefits of the oranges two times. With the peels being even higher in vitamins and healing properties than what you normally would eat. I gather the peels over the course of a week and store them in a bag in the refrigerator until needed. Not more than seven days or they will start to go off and mold.

Candied Orange Peel

Start with the peels of 6-10 oranges (assuming you washed them before eating). You don’t need to remove anything but the stickers. Cut into strips about 2-3 inches long and 1/2 inch wide. Feel free to cut off any bits that don’t work for the shape you want etc. These you can discard or try drying. A note about drying-there must be no mold on the peels if you use a dehydrator. They can burn unexpectedly in the oven even at the lowest setting.

Place prepared peels in a bowl. Pour boiling water over them. Rinse with cold water. Repeat once more and drain. This removes any bitter taste from your final product.

Place 2 cups of water in a large pot. Bring to a boil and add 1 cup of granulated sugar. Let that dissolve.

Add your orange peels. On low heat let simmer. Stir and watch until the liquid becomes a syrup and absorbs into the peels. When there is no syrup left in the pot, remove from heat and let cool until you can handle the peels. Liquid sugar can get very hot and burn so kids should not be left unsupervised if they are helping with this project.

Dump about 1 cup of granulated sugar onto a large plate. Roll the peels in the sugar, both sides, to coat lightly. Place on a cookie sheet or cooling rack. You can use parchment paper but ours did not seem sticky enough to warrant that. Let dry for two days.

Remove and store in an airtight container. You can also freeze them for longer storage.

Besides vitamin C there are other healing uses for fruits in the citrus family. The peel specifically is thought to be anti-bacterial. It is high in anti-oxidants (could prevents cancer/tumors) bio flavinoids (could strengthen blood vessels and tissues) coumarin (found in turmeric) and other nutrients. Orange peel increases circulation and removes dampness. It may support “the spleen” , liver and gallbladder. It is best known as a digestive to address symptoms of bloating, constipation, gas, indigestion, nausea, and hiccups. We like our candied peels as a light desert after dinner. They may taste like candy but I think one a day is plenty especially if you are prone to acid reflux or are sensitive to citrus. Of course orange peels make a great addition to baked goods. I really like them in scones or sugar cookies.

Are you doing any stress baking or cooking? What has been you favorite food creation this week?