Dandelion Jelly
Capture the essence of spring with this golden, floral spread made from fresh dandelion petals. Light, sweet, and subtly citrusy, it's perfect for toast, biscuits, or as a thoughtful homemade gift.
Prep Time 30 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Condiment, Preserves
Cuisine American, Foraged
Servings 40 servings
Calories 50 kcal
Harvest dandelion petals, ensuring to remove all green parts to avoid bitterness.
Place petals in a large pot and add water. Bring to a boil and simmer for 10 minutes.
Strain the mixture through a fine mesh strainer, pressing petals to extract all liquid.
Measure 3 cups of the dandelion-infused liquid and return to the pot.
Add lemon juice and powdered fruit pectin to the liquid, stirring to combine.
Bring the mixture to a rolling boil over high heat.
Add sugar all at once, stirring constantly. Return to a boil and cook for 1–2 minutes.
Skim off any foam and pour the hot jelly into sterilized jars, leaving ¼-inch headspace.
Wipe jar rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes.
Remove jars and let cool completely. Store in a cool, dark place.
Serving: 1 serving Calories: 50 kcal Carbohydrates: 13 g Sugar: 13 g
Keyword Dandelion Jelly, Homemade Jelly, Spring Preserves