Description
Dandelion Jelly is a delicate, lightly floral spread made from bright yellow dandelion petals and sugar. Perfect on toast or as a unique addition to cheese boards, this homemade jelly captures the essence of spring in a jar.
Ingredients
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4 cups dandelion petals (about 2 cups packed)
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4 cups sugar
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2 tablespoons lemon juice (or ½ teaspoon citric acid)
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1 box powdered pectin (1.75 ounces, such as Sure Jel)
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Boiling water (amount as needed)
Instructions
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Prepare Petals:
Rinse dandelion petals gently to remove dirt and insects. Avoid using any green parts, as they can add bitterness. -
Extract Dandelion Water:
Place petals in a large bowl and pour boiling water over to cover. Let steep overnight or at least 12 hours to extract color and flavor. -
Strain Liquid:
Strain the liquid through a fine mesh strainer or cheesecloth into a large pot. Discard petals. -
Add Pectin:
Stir powdered pectin into the dandelion liquid and bring to a full rolling boil over medium-high heat. -
Add Sugar and Lemon Juice:
Quickly stir in sugar and lemon juice (or citric acid). Return to a full boil and boil hard for 1 minute, stirring constantly. -
Jar and Process:
Remove from heat and skim off any foam. Pour jelly into sterilized jars, leaving ¼ inch headspace. Seal with lids. - Cool and Store:
Let jars cool at room temperature until set. Store in a cool, dark place.
Notes
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Harvest dandelion petals from pesticide-free areas.
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Adjust lemon juice for taste and better set.
- Jelly will keep for up to a year if properly canned.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Preserves
- Method: Boiling, soaking
- Cuisine: American