Dandelion Jelly
A delightful jelly made from dandelion flowers, offering a bright flavor and beautiful golden color, perfect for toast or scones.
Ingredients
Main Ingredients
- 2 cups dandelion flowers, packed Ensure flowers are picked from pesticide-free areas.
- 4 cups water
- 1/4 cup lemon juice Freshly squeezed is ideal.
- 1 box (1.75 oz) fruit pectin Look for low-sugar varieties if preferred.
- 5 cups granulated sugar Adjust to taste for sweetness.
Instructions
Rinse
- Start by rinsing the dandelion flowers gently in cold water to remove any dirt or unwanted visitors.
Boil
- In a large pot, bring 4 cups of water to a boil, then add the dandelion flowers.
Simmer
- Cover the pot and let the mixture simmer for 30 minutes.
Strain
- Using a fine mesh sieve, strain the liquid to separate the flowers from the dandelion infusion, discarding the solids.
Combine
- Return the dandelion liquid to the pot and add the lemon juice and fruit pectin.
Boil Again
- Boil for 1 minute, then add in the granulated sugar. Bring it back to a rolling boil.
Stir
- Stir continuously for 1-2 minutes until the sugar is completely dissolved and the mixture thickens slightly.
Jar Up
- Pour the hot jelly into sterilized jars, leaving a bit of headspace at the top, and seal tightly.
Process
- If you’re canning, process the jars in a water bath for 5-10 minutes.
Cool
- Let your jars cool completely. Then, enjoy this gem on biscuits, scones, or toast!
Notes
Store in a cool, dark place like the pantry. Once opened, refrigerate and consume within a month. You can freeze jelly in small containers for longer storage.