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–+ servings
Fresh Dandelion Jelly

Delight in Fresh Dandelion Jelly: A Springtime Treasure

This Fresh Dandelion Jelly captures the essence of spring, offering a delightful homemade spread with honey-like sweetness and floral notes.
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Prep Time 15 minutes
Cook Time 15 minutes
Steeping Time 1 day
Total Time 1 day 30 minutes
Servings: 4 cups
Course: Dessert
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 2-4 cups Dandelion Petals Gather from pesticide-free areas.
  • 4 cups Water Boiling water for steeping.
  • ¼ cup Lemon Juice Freshly squeezed.
  • 1 package Powdered Pectin High-methoxyl pectin preferred.
  • 3-4 cups Sugar Provides sweetness.
Optional Add-ins
  • 1 cup Honey Natural sweetener alternative.
  • to taste Fresh Herbs (like mint or basil) For added flavor.

Equipment

  • Large bowl
  • fine mesh sieve
  • Large pot
  • Jars for storage

Method
 

Step-by-Step Instructions
  1. Begin by carefully plucking 2-4 cups of bright yellow dandelion petals, avoiding any green bits.
  2. Pour 4 cups of boiling water over the prepared dandelion petals. Stir gently and refrigerate for 24 hours.
  3. Strain the mixture through a fine-mesh sieve to separate the liquid from the petals, yielding about 3-4 cups of dandelion tea.
  4. In a large pot, combine the dandelion tea, ¼ cup of lemon juice, and powdered pectin. Bring to a rolling boil.
  5. Add the measured sugar at once and return to a full boil for 1-2 minutes until thickened.
  6. Remove the pot from heat and skim off surface foam to improve appearance.
  7. Pour the hot mixture into clean jars for refrigerator jelly or process in a boiling water bath for long-term storage.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSodium: 1mgPotassium: 5mgSugar: 12gVitamin C: 1mg

Notes

Remember to only use bright yellow dandelion petals to avoid bitterness. Sterilize jars prior to filling.

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