Dandelion Jelly
A delightful, floral jelly made from dandelion flowers, perfect for spreading on toast or drizzling over pancakes.
Ingredients
Main Ingredients
- 2 cups dandelion flowers Pick flowers that are pesticide-free.
- 4 cups water For boiling the flowers.
- 1/4 cup lemon juice Fresh is best, but bottled is acceptable.
- 4 cups sugar White sugar can be substituted with brown sugar for richer flavor.
Instructions
Preparation
- Step 1: Collect Dandelion Flowers - Gather 2 cups of dandelion flowers, ensuring they’re pesticide-free.
- Step 2: Rinse Thoroughly - Rinse the flowers under cold water to remove dirt or tiny critters.
- Step 3: Bring Water to a Boil - In a large pot, bring 4 cups of water to a boil. Add in the rinsed dandelion flowers and reduce heat.
- Step 4: Simmer - Let the mixture simmer for about 15 minutes, then remove from heat.
- Step 5: Strain the Liquid - Strain out the flowers using a fine mesh strainer and pour the infusion back into the pot.
- Step 6: Add Lemon Juice and Sugar - Stir in 1/4 cup of lemon juice and 4 cups of sugar. Mix well until dissolved.
- Step 7: Boil Until Jelly-Like - Bring the mixture back to a boil and cook until it reaches a jelly-like consistency (about 10-15 minutes).
- Step 8: Pour and Seal - Pour the mixture into sterilized jars and seal them while hot.
Notes
Use fresh flowers for the best flavor. Sterilize jars prior to filling to prevent bacteria. Store in the fridge for up to three months or freeze for longer preservation. Adjust sugar to taste for sweetness.