Making dandelion jelly is like chemistry magic. The infused tea is a horrid green/brown color, but then when you cook it and add the sugar and pectin, it turns into a golden color like sunshine.

It’s fiddly, because you can’t get the green bits in or it becomes bitter. But there’s a secret to that. Dump them all into water to wash off any little critters that came with you. The flowers will close up and then you can grab by the very edge and gently tug and pull the blossom right out of the stem.

We have a protected park here that’s not sprayed, so I’m lucky that way.

Glad you liked the way I did mine — I’d missed yours (you should have tagged me!) — but found it now! I like the way you arranged it by senses.

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