Description
A simple and delightful dandelion jelly recipe that captures the essence of spring with every bite.
Ingredients
Scale
- 2 cups dandelion petals (yellow part only, no green parts)
- 4 cups water
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
- 5 cups granulated sugar
Instructions
- Gather dandelion petals, ensuring no green parts are included.
- In a large pot, combine dandelion petals and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Strain the mixture through a cheesecloth or fine sieve to extract the liquid, discarding the petals.
- Measure out 3 cups of the dandelion liquid and return it to the pot.
- Stir in the lemon juice and pectin. Bring to a rolling boil over medium-high heat.
- Add the granulated sugar all at once, stirring constantly until dissolved. Bring back to a rolling boil for 1-2 minutes.
- Remove from heat and skim off any foam if necessary.
- Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Seal with lids.
- Allow the jars to cool to room temperature before storing in the refrigerator or processing in a water bath for long-term storage.
Notes
- Ensure you only use the yellow petals of the dandelions to avoid bitterness.
- This jelly is great on toast, in desserts, or even as a topping for yogurt.
- Prep Time: 15
- Cook Time: 20
- Category: Preserves
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 13
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: easy dandelion jelly, dandelion jelly recipe, homemade jelly, wildflower jelly