Description
Capture the essence of spring with this delightful Fresh Dandelion Jelly, a sweet and floral treat that enhances any breakfast table.
Ingredients
Scale
- 2–4 cups Dandelion Petals (pesticide-free)
- 4 cups Water (boiling)
- ¼ cup Lemon Juice (freshly squeezed)
- 1 package Powdered Pectin
- 3–4 cups Sugar
- 1 cup Honey
- Fresh herbs (like mint or basil, optional)
Instructions
- Gather Dandelion Petals: Collect 2-4 cups of fresh dandelion petals, avoiding any green parts.
- Boil Water: Boil 4 cups of water and pour it over the petals, steeping for about 30 minutes.
- Strain the Mixture: Strain the mixture into a large pot, discarding the solids.
- Add Lemon Juice and Pectin: Stir in the lemon juice and powdered pectin until dissolved.
- Bring to a Boil: Boil the mixture, gradually adding sugar and honey while stirring.
- Boil for 2 Minutes: Boil for exactly two minutes, checking for doneness with the plate test.
- Jar the Jelly: Pour the hot jelly into pre-sterilized jars, leaving ¼ inch of headspace.
- Cool and Store: Let jars cool at room temperature for 24 hours before storing.
Notes
Use fresh, organic petals for the best flavor. Store unopened jars in a cool, dark place; opened jars should be refrigerated and used within three weeks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg