Description
A delightful and unique jelly made from dandelion flowers, perfect for spreading on toast or using in desserts.
Ingredients
Scale
- 2 cups dandelion petals, washed and stems removed
- 4 cups water
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
- 5 cups granulated sugar
Instructions
- In a large pot, bring the water to a boil and add the dandelion petals. Boil for 10 minutes.
- Remove from heat and let the mixture steep for about 24 hours.
- After steeping, strain the liquid through a fine mesh sieve or cheesecloth into a clean pot.
- Add the lemon juice and pectin to the strained liquid. Stir to combine.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Once boiling, add the sugar all at once and stir until dissolved.
- Bring the mixture back to a rolling boil and boil for 1 minute.
- Remove from heat and skim off any foam that forms on the surface.
- Pour the hot jelly into sterilized jars and seal them. Allow to cool completely before storing.
Notes
- Ensure you are using dandelions that have not been treated with pesticides or chemicals.
- For a sweeter jelly, adjust the sugar to your taste.
- This jelly can be stored in the refrigerator for up to a year if properly sealed.
Keywords: dandelion jelly, homemade jelly, flower jelly, dandelion recipes, foraged food