Description
This delightful dandelion jelly is a sweet and floral treat that captures the essence of spring. Perfect for spreading on toast or using in desserts.
Ingredients
Scale
- 2 cups dandelion petals
- 4 cups water
- 5 cups sugar
- 1 box pectin
- 1/4 cup lemon juice
Instructions
- In a large pot, combine dandelion petals and boiling water. Let steep for 24 hours.
- After steeping, strain the mixture through a fine mesh sieve or cheesecloth to extract the liquid, discarding the solids.
- Measure the dandelion liquid. You should have about 4 cups. If not, add water to reach this amount.
- In a clean pot, combine the dandelion liquid, sugar, and lemon juice. Stir well.
- Add the powdered pectin to the mixture, stirring constantly until it comes to a rolling boil.
- Once boiling, boil for 1-2 minutes, stirring constantly until the mixture thickens.
- Remove from heat and skim off any foam that forms on the surface.
- Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Seal with lids and process in a water bath canner for 5-10 minutes to ensure preservation.
- Let the jars cool completely at room temperature before storing them in a cool, dark place.
Notes
- Make sure to use only dandelions that have not been treated with pesticides.
- The jelly can be stored for up to a year if processed correctly.
- For a sweeter jelly, you may adjust the sugar to taste.
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