Description
A delicious homemade dandelion jelly that captures the essence of spring with its natural flavors.
Ingredients
Scale
- 2 cups Dandelion Flowers (Harvested from untreated areas)
- 4 cups Boiling Water (To extract flavor)
- 1/4 cup Lemon Juice (Freshly squeezed for flavor)
- 1 packet Powdered Pectin (Essential for consistency)
- 1 tablespoon Butter (Optional, helps reduce foaming)
- 1 cup Granulated Sugar (Primary sweetener)
- 4 jars Sterilized Jars (For long-term storage)
- 4 seals Lid Seals (Quality seals for canning)
Instructions
- Rinse 2 cups of freshly harvested dandelion flowers under cold water and snip off green stems.
- Boil 4 cups of water and pour it over the dandelion flowers. Allow to steep for 24 hours.
- Strain the mixture using a fine mesh sieve to separate the liquid from the flowers.
- In a stock pot, combine the strained dandelion tea and 1/4 cup of lemon juice, then add powdered pectin.
- Bring the mixture to a vigorous boil, then stir in 1 cup of granulated sugar and 1 tablespoon of butter.
- Allow the mixture to boil for one minute to achieve the desired jelly consistency.
- Ladle the hot dandelion jelly into sterilized jars, leaving a 1/4 inch headspace.
- Process the jars in a boiling water canner for 5 minutes to create a vacuum seal.
- Cool the jars at room temperature for at least 12 hours, then check that the lids have sealed properly.
Notes
- This jelly can be used as a spread or topping for various desserts.
- Store in a cool, dark place for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Jams and Jellies
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg