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Dandelion Jelly

Dandelion Jelly: A Sweet Homestyle Spread for Your Toast

Dandelion Jelly is a delightful homemade treat perfect for spreading on toast, capturing the essence of spring with its unique floral flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 cups
Course: Desserts
Cuisine: Homestyle
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 8 cups Dandelion Petals Fresh ones yield the best flavor.
  • 4 cups Granulated Sugar Adjust to taste.
  • 1/4 cup Lemon Juice Citric acid is a suitable substitute.
  • 1 packet Powdered Pectin (Sure-Jell) Follow package instructions.
  • 4 cups Boiling Water Vital for steeping the petals.

Equipment

  • large pot
  • Fine-mesh strainer or cheesecloth
  • Ladle
  • jars for storage

Method
 

Step-by-Step Instructions for Dandelion Jelly
  1. Harvest the Dandelions: Collect 8 cups of bright yellow dandelion heads from an unsprayed area, avoiding any green parts.
  2. Prepare the Petals: Separate the yellow petals from the green bases to yield around 2 cups of packed petals.
  3. Make Dandelion Tea: Boil 4 cups of water, remove from heat, and add dandelion petals. Steep for at least 1 hour.
  4. Strain the Tea: Use a fine-mesh strainer to extract the liquid from the petals, yielding about 4 cups of dandelion tea.
  5. Cook the Mixture: Combine dandelion tea, lemon juice, and pectin in a pot and bring to a boil.
  6. Add the Sugar: Gradually stir in 4 cups of sugar and boil for 1-2 minutes until fully dissolved.
  7. Pour into Jars: Ladle hot jelly into pre-sterilized jars, leaving 1/4 inch of headspace, and cool at room temperature.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 12g

Notes

Harvest dandelions from unsprayed areas. Adjust sweetness to taste. Allow up to 48 hours for the jelly to set after sealing.

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