Description
Capture the taste of sunshine with this simple Dandelion Jelly recipe! Made with fresh dandelion petals, sugar, and lemon juice, it’s a unique and delicious spread for your morning toast or scones.
Ingredients
Scale
- 4 cups fresh dandelion petals, packed (yellow parts only, green parts removed)n4 cups boiling watern2 tablespoons lemon juicen1 package (1.75 ounces) powdered pectinn4 cups granulated sugar
Instructions
- Gather your dandelion petals, ensuring they’re from a pesticide-free area. Wash and remove as much green as possible.nPlace petals in a bowl, pour boiling water over them, and steep for at least 4 hours or overnight.nStrain the infusion through cheesecloth, squeezing out as much liquid as possible (about 3 cups).nPour the dandelion infusion into a heavy-bottomed pot. Add lemon juice and pectin; stir well.nBring to a rolling boil, stirring constantly.nAdd sugar all at once and stir until dissolved.nReturn to a rolling boil that cannot be stirred down, and boil hard for 1 minute, stirring constantly.nRemove from heat, skim off any foam.nPour into sterilized jars, leaving 1/4 inch headspace.nWipe rims, place sterilized lids on jars, and screw on bands until fingertip tight.nProcess in a boiling water bath for 10 minutes (adjust for altitude).nRemove jars and let cool completely. Check seals; refrigerate unsealed jars and use within a few weeks.nStore sealed jars in a cool, dark place for up to 1 year.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Italian-American
Nutrition
- Calories: 50
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: dandelion, jelly, homemade, canning, spring