Delicious Dandelion Jelly Recipe for a Springtime Delight

This Dandelion Jelly Recipe offers a unique floral flavor and is an ideal spring treat.

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Prep Time 30

Cook Time 15

Cooling Time 30

Total Time 1 15

Servings: 6 cups

Course: Dessert

Cuisine: American

Calories: 50

For the Jelly

8-10 cups Dandelion Flowers Ensure they're from clean areas for the best flavor.
2 quarts Water Essential for extracting color and essence.
1 package (1.75 oz.) Powdered Pectin Approx. 1/3 cup; can check ratios for low-sugar options.
2 tablespoons Lemon Juice Adds a tangy punch and preserves the jelly.
5 1/2 cups Sugar Adjust to sweetness level, affects jelly consistency.
1 drop Yellow Food Dye Optional for enhancing color.
1 teaspoon Orange Extract Optional for added depth of flavor.

Step-by-Step Instructions

Gather 8-10 cups of dandelion flowers, snip off the stems and collect the petals.
Boil 2 quarts of water, add dandelion petals, and boil for 3 minutes.
Cool the mixture for about 30 minutes and strain to measure out 3 cups of dandelion liquid.
Combine 3 cups dandelion liquid, 2 tablespoons lemon juice, and powdered pectin in a pot, bring to a vigorous boil.
Gradually add 5 1/2 cups sugar while stirring continuously for about 2 1/2 minutes.
Turn off heat, skim foam, funnel jelly into sterilized jars, leaving 1/4 inch headspace.

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 12g

For best flavor, always forage from areas free of pesticides and avoid using green parts of flowers.

Let us know how it was!