Ingredients
Scale
- 2 cups dandelion petals (about 300 flowers, picked in a clean area away from chemicals)
- 4 cups water
- 1/4 cup lemon juice (freshly squeezed is best)
- 1 box (1.75 oz) fruit pectin (like Certo)
- 5 cups granulated sugar
- 1/2 teaspoon butter (optional, to reduce foaming)
Instructions
- In a large pot, bring the water to a boil. Add the dandelion petals and let them simmer for about 10 minutes.
- Remove from heat and let the mixture steep for about 24 hours, covered.
- After steeping, strain the liquid through a fine mesh sieve or cheesecloth to extract the dandelion infusion. You should have about 4 cups of liquid.
- Return the dandelion liquid to a clean pot and add the lemon juice and fruit pectin. Stir to combine.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Once boiling, add in the sugar all at once, stirring continuously until dissolved. Bring the mixture back to a rolling boil and cook for exactly 1 minute.
- Remove from heat and skim off any foam that forms on the surface (you can add butter to reduce foaming).
- Pour the jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars and seal with lids.
- Process the jars in a boiling water bath for 5-10 minutes to ensure a proper seal.
- Allow the jars to cool completely before storing them in a cool, dark place.
Notes
- Ensure that dandelions are harvested from areas free of pesticides and herbicides.
- The jelly can be stored for up to a year if processed properly.
- This jelly pairs wonderfully with toast, biscuits, or as a unique addition to cheese boards.
Nutrition
- Calories: 50
- Sugar: 13
- Sodium: 0
- Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0
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