Description
A sweet, floral jelly made from fresh dandelion flowers, perfect for spreading on toast or pancakes.
Ingredients
Scale
- 2 cups dandelion flowers
- 4 cups sugar
- 1 package (or 6 tablespoons) powdered pectin
- 2 tablespoons lemon juice
- 1/4 teaspoon butter
Instructions
- Rinse dandelions carefully to remove any dirt and remove the stems, keeping only the petals.
- Cover the petals with 4 cups of boiling water and let them steep for about 24 hours.
- Strain the mixture through a fine sieve or cheesecloth to obtain clear dandelion tea.
- Measure the liquid and add more water if it’s less than 4 cups.
- Combine the dandelion tea, lemon juice, and pectin in a stockpot, and bring to a boil over medium heat.
- Add the butter and then rapidly stir in the sugar until it dissolves.
- Boil the mixture at a rolling boil for about 1 minute.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into pre-sterilized jars, leaving about 1/4 inch headspace.
- Process jars in a boiling water canner for 5 minutes.
- Cool the jars on a clean kitchen towel or wire rack and check the seals for storage.
Notes
Dandelion jelly is best served with biscuits or fresh bread. Store in a cool, dark place for up to a year.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Preserve
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg