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Dandelion Jelly

Delicious Dandelion Jelly: A Springtime Homemade Delight

Transform simple dandelions into a vibrant Dandelion Jelly that's bursting with floral flavors, perfect for spreading or as a unique appetizer.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 1 day
Total Time 1 day 40 minutes
Servings: 4 jars
Course: Desserts
Cuisine: Organic
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly Base
  • 2 cups Dandelion Petals Use bright yellow petals only
  • 2 cups Boiling Water For steeping dandelion petals
  • 1/4 cup Lemon Juice Freshly squeezed
  • 4 cups Sugar Granulated
  • 1 package Certo Liquid Fruit Pectin For gelling
Optional Enhancers
  • few drops Yellow Food Coloring Enhances visual appeal
  • substitute for sugar Honey Natural sweetness alternative

Equipment

  • Heat-proof bowl
  • fine mesh strainer
  • large pot
  • Ladle
  • Canning jars

Method
 

Step-by-Step Instructions for Dandelion Jelly
  1. Harvest 2 cups of fresh dandelion petals, using only the bright yellow parts.
  2. Place the petals in a heat-proof bowl and pour 2 cups of boiling water over them. Steep for up to 24 hours.
  3. Strain the dandelion-infused liquid into a large pot, discarding the solid petals.
  4. Add 1/4 cup lemon juice and 4 cups sugar to the strained liquid, stirring until dissolved.
  5. Bring the mixture to a rolling boil over medium-high heat and add 1 package of Certo. Boil for 1 more minute.
  6. Continue boiling for 2 more minutes while stirring constantly.
  7. Skim off any foam that develops on the surface of the jelly.
  8. If desired, stir in yellow food coloring to enhance the jelly's color.
  9. Pour hot jelly into sterilized jars, leaving 1/4 inch headspace.
  10. Seal jars and allow to cool at room temperature for 24 hours.

Nutrition

Serving: 1jarCalories: 150kcalCarbohydrates: 40gSodium: 5mgPotassium: 10mgSugar: 36gVitamin C: 1mg

Notes

Store in the fridge for up to 6 months or freeze for longer storage. Always check seals before opening canned jelly.

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