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Dandelion Jelly

Dandelion Jelly: A Sweet Twist on Foraged Flavors

Dandelion Jelly captures the essence of spring with its honey-like flavor, perfect for breakfast spreads.
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Prep Time 1 hour
Cook Time 15 minutes
Cooling Time 24 minutes
Total Time 1 hour 39 minutes
Servings: 8 jars
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 8 cups Dandelion Petals Gather from pesticide-free areas.
  • 4 cups Sugar Essential for sweetness and setting.
  • 2 tablespoons Lemon Juice For tartness and safe canning.
  • 1 package Powdered Pectin (Sure-Jell) Critical for consistency.
Optional Canning Supplies
  • 1 set Canning Jars Sterilized for long-term storage.
  • 1 set Lid Seals Ensure a tight seal.

Equipment

  • Large pot
  • Fine-Mesh Sieve
  • Canning jars
  • Lid seals
  • Heat-safe container

Method
 

Step-by-Step Instructions for Dandelion Jelly
  1. Harvest 8 cups of dandelion flowers, removing green parts to prevent bitterness.
  2. Steep dandelion petals in 4 cups of boiling water for 1-24 hours.
  3. Strain the mixture through a fine mesh sieve to separate liquid from petals.
  4. Combine 3.5 to 4 cups of dandelion tea, 2 tbsp lemon juice, and powdered pectin in a pot. Boil.
  5. Stir in 4 cups of sugar, boil for 1-2 minutes while stirring.
  6. Pour jelly into canning jars, seal, and cool for 12-48 hours.
  7. For longer storage, process jars in a boiling water bath for 10 minutes.

Nutrition

Serving: 1jarCalories: 150kcalCarbohydrates: 38gSugar: 36g

Notes

Monitor steeping time to avoid bitterness. Store sealed jars in a cool, dark place for best preservation.

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