Description
Capture the essence of spring with this delightful homemade dandelion jelly. It’s a unique, floral spread that’s surprisingly easy to make and perfect for toast or as a gourmet gift.
Ingredients
- 4 cups tightly packed fresh dandelion petals (yellow parts only)
- 4 cups filtered water
- 1/4 cup fresh lemon juice
- 1 (1.75 oz) package powdered fruit pectin
- 4 cups granulated sugar
Instructions
- Step 1: Prepare Dandelion Petals: Carefully separate yellow dandelion petals from all green parts. Rinse gently and set aside.
- Step 2: Create Infusion: Place petals in a heatproof bowl. Bring 4 cups of water to a boil, then pour over petals. Cover and steep for 4-12 hours (overnight in the fridge is ideal).
- Step 3: Strain Infusion: Line a fine-mesh sieve with cheesecloth over a large pot. Pour infusion through, squeezing out all liquid from petals. You should have about 3-3.5 cups of dandelion ‘tea’.
- Step 4: Combine Ingredients: Add lemon juice to the dandelion infusion in the pot. In a separate bowl, whisk together sugar and pectin.
- Step 5: Boil Jelly: Bring infusion to a rolling boil over high heat. Stir in sugar-pectin mixture. Return to a full, rolling boil that cannot be stirred down, and boil vigorously for exactly 1 minute.
- Step 6: Skim and Jar: Remove from heat, skim off any foam. Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip tight.
- Step 7: Water Bath Can: Process jars in a boiling water canner for 10 minutes (adjust for altitude). Remove and cool on a towel-lined counter for 12-24 hours. Check seals before storing.
- Prep Time: 1 hour (plus 4-12 hours steeping)
- Cook Time: 30 mins