Description
Dandelion Flower Jelly is a beautiful, golden-hued jelly made from fresh dandelion blossoms. It has a light, floral flavor reminiscent of honey and is perfect for spreading on toast, biscuits, or as a unique gift.
Ingredients
- 4 cups fresh dandelion petals (yellow parts only)
- 4 cups water
- 2 tablespoons lemon juice
- 1 box (1.75 oz) powdered fruit pectin
- 4 cups granulated sugar
Instructions
- Harvest fresh, fully open dandelion flowers from a pesticide-free area. Rinse gently and remove green parts, keeping only the yellow petals.
- In a medium pot, combine petals and water. Bring to a boil, then remove from heat and steep for 24 hours.
- Strain out the petals using a fine mesh sieve or cheesecloth, reserving the golden liquid (dandelion tea).
- Measure 3 cups of the tea into a large saucepan. Add lemon juice and pectin. Bring to a rolling boil over high heat, stirring frequently.
- Add all the sugar at once, stir well, and return to a full rolling boil. Boil for 1–2 minutes, stirring constantly.
- Remove from heat, skim off any foam, and ladle hot jelly into sterilized jars, leaving 1/4-inch headspace.
- Seal jars with lids and process in a boiling water bath for 5 minutes if storing long-term, or cool and refrigerate for immediate use.
Notes
- Be sure to remove all green parts of the dandelion to avoid bitterness.
- Optional: add a drop of yellow food coloring for a brighter jelly if desired.
- Store sealed jars in a cool, dark place; refrigerate after opening.