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Dandelion Jelly

Delightful Dandelion Jelly: A Homemade Sweet Spring Surprise

Dandelion Jelly is a unique and delightful homemade preserve that captures the vibrant flavors of spring.
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Prep Time 30 minutes
Cook Time 10 minutes
Steeping Time 1 day
Total Time 1 day 40 minutes
Servings: 4 cups
Course: Dessert
Cuisine: Homemade
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Jelly Base
  • 2 cups Dandelion Petals Avoid any green parts
  • 2 cups Boiling Water To steep dandelion petals
  • 1/4 cup Lemon Juice Use fresh or citric acid
  • 4 cups Granulated Sugar Natural preservative
  • 1 package Certo Liquid Fruit Pectin For setting jelly

Equipment

  • Large pot
  • fine mesh strainer
  • Heatproof bowl
  • canning jars
  • Ladle

Method
 

Steps for Making Dandelion Jelly
  1. Harvest 2 cups of bright, yellow dandelion petals from untreated areas.
  2. Steep dandelion petals in 2 cups of boiling water for up to 24 hours.
  3. Strain the dandelion tea into a large pot.
  4. Combine strained dandelion tea with 1/4 cup of lemon juice and 4 cups of sugar; stir until dissolved.
  5. Boil the mixture to a full rolling boil for about 1-2 minutes.
  6. Stir in one package of Certo liquid fruit pectin and boil for an additional 2 minutes.
  7. Skim off any foam to achieve a clear jelly.
  8. Add yellow food coloring for vibrant color, if desired.
  9. Prepare canning jars by processing seals in hot water; ladle in hot jelly.
  10. Seal jars cleanly and allow to cool for about 24 hours.
  11. Process sealed jars in a water bath canner for 10 minutes for extended storage.

Nutrition

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

Notes

Use only fresh dandelion petals from untreated areas for the best flavor. Label jars with date made.

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