Dandelion Jelly
A sweet, floral jelly made from fresh dandelion petals, perfect for spreading on toast or adding to desserts.
Ingredients
Main Ingredients
- 2 cups dandelion petals Picked fresh; be sure to avoid any pesticides
- 4 cups water For infusing the petals
- 1 tablespoon lemon juice Adds brightness; use fresh for the best flavor
- 1 box fruit pectin Helps in jelling; sure-jell works great
- 5 cups granulated sugar This balances the floral notes; feel free to substitute with organic sugar
- 1 teaspoon vanilla extract Optional; for a hint of depth and comfort
Instructions
Preparation
- On a sunny day, gather a generous amount of dandelions. Be sure to only pick the yellow petals, avoiding the bitter green parts. Rinse them gently under cold water and set them aside.
- In a large pot, combine the 2 cups of dandelion petals with 4 cups of water. Bring this mixture to a gentle boil over medium heat.
- Once boiling, remove the pot from heat and cover it. Let the mixture steep for about 30 minutes to an hour.
Cooking
- After steeping, strain the mixture through a fine mesh sieve or cheesecloth into another pot, discarding the solids.
- In the pot with your strained dandelion infusion, add 5 cups of granulated sugar, 1 tablespoon of lemon juice, and the fruit pectin. Stir well to combine.
- Bring the mixture to a rolling boil and allow it to cook for about 1-2 minutes, continuing to stir to prevent sticking.
- To check for doneness, use a spoon to drip a bit of jelly onto a cold plate. If it gels after cooling, it’s ready to jar up.
- Pour the hot jelly into clean jars, leaving some space at the top. Seal with lids while still hot and process in a water bath for 5-10 minutes if planning to store long-term.
Notes
Store the jelly in a cool, dark place and refrigerate once opened. Dandelion Jelly can last for up to a year when sealed properly.