Spring is coming and dandelions are starting to pop up in my garden. The dandelion’s official name is Taraxacum officinale which means “the official remedy for disorders.” The whole plant is actually edible; flowers, leaves, stems and roots. My Slovenian grandfather used to make dandelion wine. Our family has enjoyed tender dandelion greens in salads, but dandelion jelly?! Never heard of that. Of course there are a lot of things I’ve never heard of and dandelion jelly is one of them until this past week when I got an email from Sharon Peterson’s delightful Simply Canning newsletter. She sent out instructions on making dandelion jelly. Here is the link in case you want to give it a try!