Description
This sweet and floral dandelion jelly tastes a bit like honey with a hint of citrus. It’s a fun and unique way to turn common backyard dandelions into a tasty homemade preserve. Perfect for spreading on toast, biscuits, or mixing into yogurt!
Ingredients
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4 cups dandelion petals (just the yellow part)
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4 cups water
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2 tablespoons lemon juice (fresh or bottled)
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1 box (1.75 oz) powdered fruit pectin
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4 cups granulated sugar
Instructions
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Rinse the dandelion petals thoroughly to remove any bugs or dirt.
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In a large saucepan, combine the petals and water. Bring to a boil, then remove from heat. Let steep for 24 hours.
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Strain the liquid through a fine mesh strainer or cheesecloth, squeezing out all the liquid. Discard the petals.
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Measure out 3 cups of the dandelion tea. Add more water if you don’t have enough.
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In a large pot, combine the dandelion tea and lemon juice. Stir in the powdered pectin.
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Bring the mixture to a boil over high heat, stirring constantly.
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Add the sugar all at once and return to a full rolling boil. Boil for 1 to 2 minutes, stirring constantly.
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Remove from heat and skim off any foam.
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Pour hot jelly into sterilized jars, leaving 1/4 inch headspace.
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Wipe rims, apply lids and process in a boiling water bath for 5 minutes, or refrigerate for immediate use.
Notes
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Only use dandelions that haven’t been treated with chemicals.
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The flavor is mild and honey-like; you can add a splash of orange juice for a twist.
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Store opened jelly in the fridge and use within 3 weeks.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 55g
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg