Description
A nostalgic and unique homemade jelly made from fresh dandelion petals, perfect for spreading on toast or using in desserts.
Ingredients
Scale
- 2–4 cups fresh dandelion petals
- 4 cups water
- 2 tablespoons lemon juice
- 1 box powdered pectin (1.75 oz or 6 tablespoons)
- 4 cups granulated sugar
Instructions
- Harvest dandelion petals, carefully discarding green parts. Rinse the petals gently in cold water.
- In a large pot, combine the rinsed dandelion petals with 4 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer for 10-15 minutes.
- Strain the liquid through a fine mesh sieve into a clean pot.
- Stir in 2 tablespoons lemon juice and 1 box of powdered pectin. Bring to a rolling boil for 2-3 minutes.
- Gradually add 4 cups of sugar, stirring until fully dissolved. Boil for 1-2 minutes.
- Test for set using the plate test: place a spoonful of jelly on a cold plate.
- Prepare your sterilized jars. Fill each jar with jelly, leaving about 1/4 inch of headspace. Seal tightly and process in a boiling water bath for 5-10 minutes.
- Let your jars sit undisturbed for 24 hours before storing.
Notes
Store unopened jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within 3 weeks.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg