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Dandelion Jelly

A unique and floral jelly made from dandelion petals, perfect for spreading on toast or glazing meats.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 jars
Course: Dessert, Preserve
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups dandelion petals (freshly picked and clean) Avoid using the green bits.
  • 4 cups water
  • 1/4 cup lemon juice Fresh is best, but bottled can be used.
  • 1 package (1.75 oz) fruit pectin Sure-Jell or similar brand.
  • 5 cups sugar A significant amount; ensure it dissolves fully.

Method
 

Preparation
  1. Harvest your petals, ensuring to check for bug debris.
  2. In a pot, bring 4 cups of water to a boil.
  3. Once boiling, steep the dandelion petals for about 30 minutes.
  4. Strain the mixture through a fine mesh strainer to extract the liquid.
  5. In a clean pot, combine the dandelion liquid, lemon juice, and fruit pectin. Preheat your oven if you're planning to sterilize jars.
  6. Bring the mixture to a boil while stirring constantly.
  7. Add in all the sugar and stir until fully dissolved.
  8. Bring the mixture back to a boil for 1-2 minutes.
  9. Pour the hot jelly into sterilized jars. Seal tightly and cool completely before storing.

Notes

Tools matter; invest in a good fine mesh strainer. Adjust for taste by adding more lemon juice if desired. This jelly can be used in various recipes, not just on toast.