Description

Dandelion Jelly is a golden, floral jelly made from the petals of dandelion flowers. It has a delicate honey-like flavor and makes a unique and delicious spread for toast, biscuits, or desserts.

Ingredients

Units Scale

4 cups dandelion petals (yellow parts only)
4 cups water
2 tablespoons lemon juice
1 box (1.75 oz) powdered fruit pectin
4 cups granulated sugar

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Instructions

Gather fresh dandelion flowers from a pesticide-free area. Rinse gently and remove all green parts, using only the yellow petals.
Place petals in a saucepan with 4 cups of water. Bring to a boil, then remove from heat and let steep for 24 hours.
Strain the petals out using a fine mesh sieve or cheesecloth, reserving the golden liquid (dandelion tea).
Measure 3 cups of the dandelion tea into a large pot. Add lemon juice and pectin. Bring to a boil, stirring frequently.
Add the sugar all at once, stir well, and bring the mixture back to a full rolling boil. Boil for 1-2 minutes, stirring constantly.
Remove from heat and skim off any foam. Immediately ladle jelly into sterilized jars, leaving 1/4-inch headspace.
Seal with lids and process in a boiling water bath for 5 minutes if storing long-term. Otherwise, let cool and refrigerate.

Notes

Use only fully open, yellow dandelion heads and avoid stems or green parts to prevent bitterness.
The jelly can be stored in the fridge for up to 3 weeks or processed and canned for shelf storage.
Flavor can be customized with a splash of vanilla or orange zest.

Nutrition

Serving Size: 1 tablespoon
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