Dandelion Jelly

Dandelion jelly is a unique and delicious spread that captures the essence of spring. It has a delicate floral flavor with a hint of honey, making it a perfect addition to your breakfast table.

Dandelion Jelly

Ingredients

  • 4 cups dandelion petals
  • 4 cups water
  • 1/4 cup lemon juice
  • 1 package powdered pectin
  • 4 cups granulated sugar
  • Yellow food coloring (optional)

Instructions

  1. In a large saucepan, combine the dandelion petals and water. Bring to a boil, then reduce heat and simmer for 3 minutes. Remove from heat and let steep for 30 minutes.
  2. Strain the liquid through a fine mesh sieve, pressing the petals to extract all the liquid. Discard the petals and return the liquid to the saucepan.
  3. Add lemon juice and pectin to the dandelion liquid. Bring to a rolling boil over high heat, stirring constantly.
  4. Stir in the sugar and return to a rolling boil. Boil for 1 minute, then remove from heat. Skim off any foam.
  5. If desired, stir in a few drops of yellow food coloring to enhance the jelly's color.
  6. Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal with lids and bands, then process in a boiling water bath for 10 minutes.
  7. Allow the jars to cool and set at room temperature before storing in a cool, dark place.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
50 per serving
Carbohydrates
13g
Fat
0g
Protein
0g

Supplies

Saucepan Fine mesh sieve Jars with lids and bands Boiling water bath canner

Tools

Spoon Canning funnel Ladle

Serving suggestions

Enjoy dandelion jelly on freshly baked bread or as a glaze for roasted meats.

Tips & tricks

Be sure to pick dandelion petals from an area that has not been treated with pesticides or other chemicals.

Cost

$5