Dandelion Jelly
A bright and floral jelly made from dandelion petals, perfect for spreading on toast and using in various recipes.
Ingredients
For the jelly
- 2 cups dandelion petals (packed) Use only the yellow petals for a clean flavor.
- 4 cups boiling water To steep the petals.
- 4 tsp calcium water Prepared from Pomona’s Pectin kit.
- 1/4 cup lemon juice Brightens the flavor.
- 1 cup light honey (or sugar) Honey complements the floral notes.
- 4 tsp Pomona’s Pectin Use the slurry method for best results.
Instructions
Steeping the Dandelions
- Rinse the dandelion petals to remove dirt, then pour the boiling water over the petals and cover. Steep for 30 minutes to 2 hours depending on desired floral strength.
- Strain through a fine sieve or cheesecloth, pressing gently, and measure the resultant tea.
Mixing the Ingredients
- Stir 4 tsp of Pomona’s Pectin with a small cup of the cooled dandelion tea to create a smooth slurry.
- Have your 4 tsp of calcium water ready in a separate small cup.
Heating the Mixture
- Warm the remaining dandelion tea with the lemon juice and honey (or sugar) in a saucepan until hot, but not boiling.
- Whisk in the pectin slurry thoroughly.
Setting and Jarring
- Stir in the calcium water, bring the mixture to a full boil for 1 minute, then remove from heat.
- Ladle into sterilized jars and process according to your jar size and altitude.
Notes
Use only yellow petals; cover while steeping to keep flavors concentrated. Measure the strained tea carefully for accurate pectin ratios. Warm jars before filling to prevent breakage.