I am finding that the simplest of flavors such as wines are really quite good in shifting a fruit jam or preserve into a great batch that has some depth. Just as in cooking only use wines that you would drink and enjoy in a glass by themselves.
Dandelions are abundant at this time of year- and there’s nothing better to do with them than make something that will last for years- or at least the year it takes for it to be finished. But is it worth the time? Absolutely.