Description
Dandelion jelly is a unique, golden-hued spread made from the petals of dandelion flowers. With a light floral taste reminiscent of honey, it’s a perfect way to preserve a bit of springtime in a jar.
Ingredients
Units
Scale
- 4 cups dandelion petals (only yellow parts)
- 4 cups water
- 2 tablespoons lemon juice
- 1 box (1.75 oz) powdered fruit pectin
- 4 cups granulated sugar
Instructions
- Harvest dandelion flowers from a clean, pesticide-free area. Remove green parts and keep only yellow petals.
- Place petals in a saucepan with 4 cups of water. Bring to a boil, then remove from heat and steep for 1–2 hours (or overnight for stronger flavor).
- Strain the liquid through a fine mesh sieve or cheesecloth, squeezing out as much liquid as possible. Discard petals.
- Measure 3 cups of the dandelion tea and pour into a large pot. Add lemon juice and pectin. Stir well and bring to a boil.
- Add sugar all at once, stirring constantly. Return to a rolling boil and boil for 1–2 minutes, or until jelly reaches set point.
- Remove from heat and skim off foam. Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace.
- Wipe rims, seal with lids and rings, and process in a boiling water bath for 10 minutes.
- Cool completely and check seals. Store sealed jars in a cool, dark place.
Notes
- Only use dandelions from areas free of chemicals and pollution.
- Steeping petals longer enhances flavor and color.
- Jelly can be refrigerated for short-term use without water bath canning.
- Delicious on toast, biscuits, or paired with cheese.
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg