Description
A delightful and unique jelly made from dandelion flowers, perfect for spreading on toast or adding to desserts.
Ingredients
Scale
- 2 cups dandelion flowers (Freshly picked and cleaned)
- 4 cups water
- 5 cups sugar
- 1/4 cup lemon juice (Freshly squeezed)
- 1 package pectin (Follow package instructions for quantity)
Instructions
- In a large pot, bring the dandelion flowers and water to a boil. Reduce heat and simmer for about 30 minutes.
- Strain the liquid through a fine mesh sieve or cheesecloth into a large bowl, discarding the solids. You should have about 4 cups of dandelion infusion.
- Return the dandelion infusion to the pot. Add the sugar and lemon juice, stirring until dissolved.
- Bring the mixture back to a rolling boil. Add the pectin and cook according to package instructions, usually about 1-2 minutes.
- Test for doneness by placing a small spoonful on a cold plate. If it holds its shape, it’s ready. If not, boil for an additional minute and test again.
- Pour the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims of the jars with a clean cloth to ensure a good seal.
- Seal the jars with lids and process in a boiling water bath for 5-10 minutes for long-term storage.
- Allow the jars to cool completely at room temperature before storing them in a cool, dark place.
Notes
- Make sure to use only dandelions that have not been treated with pesticides or herbicides.
- You can adjust the sugar level according to your sweetness preference.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 13
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: dandelion jelly recipe, homemade dandelion jelly, foraged jelly recipe, flower jelly, dandelion recipes