Dandelions are not native to Canada but were brought over by the Europeans for their gardens and with good reason. Dandelions are known to be a diuretic to help with kidney and urinary problems. They are high in Vitamin A and medicinally can be used as an antibiotic.
To make this jam there is some initial prep work however I enjoy the quiet time spent pulling the dandelion petals and slicing and chopping the orange and lemon rinds.
First you will need about 2 cups of fresh dandelion heads. Please make sure they aren't sprayed! On a paper towel place the pulled flower petals making sure that all the green bits are gone. The green will make your jam bitter. Place in a large pot with 2 1/2 cups water.
Wash 6 to 7 oranges and 2 lemons. Using a sharp knife remove the peel, trying not to get any of the pith with it. The pith is the white part which will again make it bitter. Many old fashioned recipes call for half the pith and the seeds which contain natural pectin however I'm using Certo so I'd prefer a sweeter jam minus the pith! Chop the rinds until quite small and add to pot along with a pinch of Baking Soda. Not quite sure why the baking soda...but it fizzed pretty cool when I did it! Over medium heat, simmer for about 20 minutes along with the dandelion water.
Ladle jam into sterilized jars, making sure the rims are clean and hand tighten screw top lids. Some people water can their jam...I don't but that's just me. Just don't sue me if you don't. What an original gift to give someone...and they'll never know it has dandelion flowers in it if you don't tell them!