Description
A simple and delightful dandelion jelly recipe that captures the essence of spring with its vibrant color and floral flavor.
Ingredients
Scale
- 2 cups dandelion petals (about 200 dandelions, just the yellow petals, no green parts)
- 4 cups water
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
- 5 cups granulated sugar
Instructions
- Wash the dandelion petals thoroughly to remove any dirt or insects.
- In a large pot, bring the water to a boil. Add the dandelion petals and let them simmer for about 10 minutes.
- Strain the mixture using a fine mesh sieve or cheesecloth to extract the dandelion-infused water, discarding the petals.
- Return the dandelion water to the pot. Stir in the lemon juice and fruit pectin. Bring to a full boil.
- Add the sugar all at once, stirring constantly until fully dissolved. Bring the mixture back to a boil and cook for 1-2 minutes.
- Remove from heat and ladle the hot jelly into sterilized jars. Seal with lids and let cool at room temperature.
- Once cooled, store in the refrigerator or process in a water bath for longer shelf life.
Notes
- Ensure that the dandelions are foraged from areas free of pesticides and chemicals.
- The jelly will thicken as it cools, so don’t worry if it seems a bit runny when hot.
- For a floral twist, consider adding a few drops of vanilla extract before pouring into jars.
Nutrition
- Calories: 50
- Sugar: 13
- Sodium: 1
- Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: easy dandelion jelly, dandelion jelly recipe, homemade dandelion jelly, foraged jelly recipes, spring preserves