Delightful Dandelion Jelly: A Springtime Homemade Treat

Discover the magic of Dandelion Jelly, a delightful homemade treat bursting with floral sweetness.

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Prep Time 30

Cook Time 15

Steeping Time 1

Total Time 1 45

Servings: 5 jars

Course: Desserts

Cuisine: Homemade

Calories: 80

For the Jelly

2 cups Dandelion Petals Harvest only the yellow blossoms, avoiding any green parts.
2 cups Boiling Water Steeps the dandelion petals to extract their essence.
1/4 cup Lemon Juice Freshly squeezed is best.
4 cups Sugar Essential for sweetness and structure.
1 package Liquid Fruit Pectin Provides necessary thickening for the jelly.
Yellow Food Coloring Optional, for vibrant presentation.
Honey Optional, alternative sweetener.

Step-by-Step Instructions

Harvest Dandelion Petals: Collect 2 cups of dandelion petals from unsprayed blooms.
Prepare Dandelion Tea: Pour 2 cups of boiling water over freshly harvested petals and steep for up to 24 hours.
Strain Tea: Pour the mixture through a fine-mesh strainer, pressing the petals to extract all liquid.
Mix Ingredients: Add lemon juice and sugar to the strained tea, stirring until dissolved.
Boil Mixture: Bring the mixture to a full rolling boil and monitor to prevent overflow.
Add Pectin: Stir in pectin and return to a hard boil for about 2 minutes.
Prepare Jars: Sterilize half-pint jars in boiling water.
Can Jelly: Ladle hot jelly into jars, leaving 1/4 inch headspace.
Seal Jars: Wipe jar rims, apply seals, and screw on lids until fingertip tight.
Process Jars (Optional): Process jars in boiling water for about 10 minutes for extended storage.

Serving: 1jarCalories: 80kcalCarbohydrates: 22gSugar: 20gVitamin C: 1mg

Store in the fridge for up to 3 weeks or freeze for up to 6 months. Ensure jars are sealed properly before storage.

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