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Dandelion Jelly

A unique and nostalgic jelly made from dandelion petals that evokes memories of summer days and is surprisingly delightful.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 jars
Course: Dessert, Spread
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups dandelion petals Pick them from a clean area, free of pesticides.
  • 4 cups water Use good ol' tap water.
  • 1/4 cup lemon juice Fresh is best, but bottled is okay.
  • 1.75 oz fruit pectin Certo or your preferred brand.
  • 5 cups sugar Essential for jelly, don't cut back.

Method
 

Preparation
  1. Rinse the dandelion petals in cold water and remove any green parts.
  2. In a pot, bring dandelion petals and water to a boil, then reduce heat and simmer for about 30 minutes.
  3. Strain the liquid through a fine mesh strainer or cheesecloth.
  4. Measure out 4 cups of the liquid back into the pot.
  5. Add lemon juice and pectin, stirring to combine.
Cooking
  1. Bring the mixture to a full rolling boil without stirring.
  2. Stir in the sugar all at once and return to a full boil for 1-2 minutes.
  3. Pour hot jelly into sterilized jars, seal, and process in a water bath for 5-10 minutes.
  4. Let cool and store in a cool place.

Notes

Keep a mini vacuum cleaner handy for spills. Use an old T-shirt or cheesecloth for straining. This jelly is delicious on warm biscuits, and ginger can be added for extra flavor.