Hello! I am Sue Tiger and would love to teach you how to make Dandelion Jelly! This is a SEASONAL jelly — in Champaign, Illinois, the dandelions are out in April a-plenty, and then they start to dwindle in size and number as it gets warmer. It is also super perishable early on. I.e., when you pick the dandelions, you should get the petals off within the hour or they start to turn brown. However, if you do these two things — pick dandelions in season and then get the petals off quickly, you will potentially have a beautiful, light, lovely jelly that tastes like honey but has the consistency of jelly. It is a perfect gift you can make at home, and you don’t have to become a fulltime canner. Your family and friends will LOVE it. I will help demystify the whole process so you can experience how easy jelly is to make, albeit temperamental. It does require some attention to detail and learning some cooking techniques, such as holding a hard boil that cannot be stirred down.
How to Make Dandelion Jelly in Five Easy Lessons!!!
In this course, I will take you through the entire process, step-by-step, in an easy-to-follow format, free from ads and popup windows! With short videos and text, I will show you in Five Easy Lessons from start-to-finish how to make Dandelion Jelly that sets the first time. It should take about two hours. And then you have the videos to review any part of the process. Also, once you buy any one of my courses, you can ask any questions, as we will be in contact. I want everyone to enjoy learning about canning! And you will love the Wonderful World of Dandelion Jelly!
Thank you for taking my course.
Sue Tiger, Tiger Gardens
Illinois State Fair Blue-Ribbon winner and 5-year Urbana, IL Farmer’s Market vendor
