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Homemade Dandelion Jelly

Homemade Dandelion Jelly: Brighten Your Spring Mornings

Enjoy the delightful taste of Homemade Dandelion Jelly, a unique spring treat made from dandelion petals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 jars
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 2 cups fresh dandelion petals from a pesticide-free area
  • 4 cups water
  • 3 cups sugar can substitute with coconut sugar
  • 1/4 cup lemon juice freshly squeezed
  • 1 packet pectin use vegan substitute if desired
  • 1 tablespoon butter optional, for minimizing foam

Equipment

  • Medium saucepan
  • Fine Mesh Strainer
  • Sterilized jars

Method
 

Step-by-Step Instructions
  1. Gather fresh dandelion petals, rinse them thoroughly, and ensure you have about 2 cups of clean petals.
  2. In a medium saucepan, combine the rinsed dandelion petals with 4 cups of water. Bring to a gentle boil, then simmer for 30 minutes.
  3. Remove from heat, cool slightly, and strain the mixture through a fine-mesh strainer into a large bowl, pressing on the petals to extract liquid.
  4. Return the liquid to the saucepan, add 3 cups of sugar and 1/4 cup of lemon juice, stirring well. Mix in the pectin according to package instructions.
  5. Bring to a rolling boil while stirring occasionally. Boil vigorously for about 10 minutes, or until the jelly thickens.
  6. Carefully pour the hot dandelion jelly into sterilized jars, leaving 1/4 inch of headspace. Seal with lids and process in a water bath if desired.

Nutrition

Serving: 1jarCalories: 100kcalCarbohydrates: 25gSodium: 5mgPotassium: 10mgSugar: 24gCalcium: 5mg

Notes

Store opened jars in the refrigerator for up to 1 month and unopened jars in a cool, dark pantry for up to 1 year.

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