Description
A delightful and unique jelly made from dandelion flowers, perfect for spreading on toast or using in desserts.
Ingredients
Scale
- 2 cups dandelion petals (about 250 dandelion flowers)
- 4 cups water
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
- 5 cups granulated sugar
Instructions
- Remove the yellow petals from the dandelion flowers, making sure to avoid any green parts.
- In a large pot, bring the water to a boil. Add the dandelion petals and simmer for about 10 minutes.
- Strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl, discarding the petals. You should have about 4 cups of liquid.
- Return the liquid to the pot and add the lemon juice. Stir in the fruit pectin and bring to a boil.
- Add the granulated sugar all at once, stirring continuously until dissolved. Bring the mixture back to a full rolling boil and cook for 1-2 minutes.
- Remove from heat and ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars with lids.
- Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly.
- Allow the jelly to cool completely before storing in a cool, dark place.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: dandelion jelly, homemade jelly, floral jelly, foraged jelly recipe