Why did my jelly not set properly after processing?

The most common reasons are under-boiling the jelly after the sugar is added, inaccurate measuring of the infused water, or using pectin that is past its expiration date. Measure the dandelion-infused water exactly to 3 cups, boil at a full rolling boil for the complete 1 minute after the sugar is added, and check that your powdered pectin package is current and has been stored in a cool dry place.

Can I reduce the sugar in this recipe?

Standard fruit pectin requires a specific ratio of sugar to set properly. Reducing the sugar significantly will prevent the jelly from setting to the correct firm consistency. If you prefer a lower-sugar jelly, use a low-sugar or no-sugar pectin specifically formulated for reduced-sugar preserves and follow the instructions on that package rather than the standard pectin instructions in this recipe.

How do I know if a jar has sealed properly?

A properly sealed jar will have a slightly concave lid center that does not flex or make a clicking sound when pressed firmly. You may also hear a popping sound during the 24-hour cooling period as the lids seal under the vacuum created by cooling. Any jar whose lid still flexes or clicks after 24 hours has not sealed and should be refrigerated immediately and used within 3 to 4 weeks

Dandelion Jelly Easy Homemade Floral Spring Recipe

Description

The most beautiful and unique Dandelion Jelly made with a double-infused dandelion petal water lemon juice and pectin cooked into a gleaming golden honey-like spring jelly. A completely unique homemade preserve that keeps for up to one year and tastes like bottled spring sunshine.

Ingredients

Scale

3 1/4 cups Water plus more as needed

4 cups Fresh Dandelion Petals lightly packed divided into 2 batches of 2 cups

2 tbsp Fresh Lemon Juice

1 package 1.75 oz Powdered Fruit Pectin

1 drop Yellow Food Coloring optional

4 1/2 cups White Sugar

Instructions

1. Separate yellow dandelion petals completely from all green parts. Rinse gently and pat dry if needed.

2. Sterilize jars in boiling water for 10 minutes. Keep lids in hot water until needed.

3. Heat 3 1/4 cups water in a large pot to a gentle simmer. Add first 2 cups petals and simmer 10 minutes.

4. Strain liquid pressing petals firmly. Discard spent petals.

5. Return infused water to pot. Simmer and repeat with remaining 2 cups fresh petals. Strain and press.

6. Measure exactly 3 cups dandelion-infused water. Add tap water if needed to reach 3 cups.

7. Pour measured water into a clean pot. Add lemon juice, pectin, and food coloring if using.

8. Bring to a full rolling boil over high heat stirring frequently.

9. Add all sugar at once. Stir vigorously to dissolve and return to a full rolling boil.

10. Boil while stirring constantly for exactly 1 minute. Remove from heat immediately.

11. Skim foam from surface with a metal spoon.

12. Ladle into sterilized jars to within 1/4 inch of top. Remove air bubbles with a thin spatula.

13. Wipe jar rims clean. Seal with lids and rings.

14. Process in boiling water bath for 7 minutes with jars covered by at least 1 inch of water.

15. Remove jars and cool undisturbed for 24 hours. Check seals before storing.

Notes

Remove all green parts from petals before using to prevent bitterness in the finished jelly.

Double-infusing with two fresh batches of petals extracts more flavor than a single steep.

Boil the jelly at a full rolling boil for exactly 1 minute after adding sugar for a proper set.

Use powdered pectin not liquid pectin. The two are not interchangeable in this recipe.

Properly sealed jars keep in a cool dark place for up to 1 year.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Condiment, Preserve, Dessert
Method: Canning, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: dandelion jelly, homemade dandelion jelly, foraged dandelion recipe, spring jelly recipe