Description
This dandelion jelly recipe captures the essence of spring with its vibrant color and delicate flavor. Perfect for spreading on toast or using in desserts!
Ingredients
Scale
- 2 cups dandelion petals (yellow parts only, no green parts)
- 4 cups water
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
- 5 cups granulated sugar
Instructions
- Prepare your dandelion petals by collecting them in the morning when they are fully open. Rinse thoroughly to remove any dirt or insects.
- In a large pot, bring the 4 cups of water to a boil. Add the dandelion petals and let simmer for 10 minutes.
- Remove from heat and let the mixture steep for about 30 minutes. Strain the liquid through a fine mesh sieve or cheesecloth to remove the petals, retaining the liquid.
- In the same pot, combine the dandelion liquid, lemon juice, and fruit pectin. Stir well and bring to a boil over medium heat, stirring constantly.
- Once boiling, add the granulated sugar all at once. Stir until dissolved, and bring back to a rapid boil for 1-2 minutes.
- Test the jelly for doneness using the cold plate test: drop a small amount on a cold plate and see if it sets. If it’s too runny, boil for an additional minute.
- Pour the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Seal with lids and process in a boiling water bath for 5-10 minutes to ensure preservation.
- Let the jelly cool completely at room temperature before storing in the refrigerator or pantry.
Notes
- Ensure only the yellow petals are used, as the green parts can add bitterness to the jelly.
- This jelly can be served on toast, used in desserts, or as a unique addition to cheese boards.
- Store in a cool, dark place; once opened, refrigerate and consume within a few weeks.
- Prep Time: 15
- Cook Time: 30
- Category: Preserves
- Method: Stovetop
Keywords: dandelion jelly recipe, homemade dandelion jelly, easy dandelion jelly, wildflower jelly recipe