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.
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
- 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.
- 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.
- Add lemon juice and pectin to the dandelion liquid. Bring to a rolling boil over high heat, stirring constantly.
- Stir in the sugar and return to a rolling boil. Boil for 1 minute, then remove from heat. Skim off any foam.
- If desired, stir in a few drops of yellow food coloring to enhance the jelly's color.
- 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.
- 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