Description
Enjoy the vibrant flavor of dandelion jelly on your toast this spring! This delightful jelly is not only delicious but also a unique way to celebrate the season.
Ingredients
Scale
- 2 cups dandelion flowers, yellow parts only, cleaned
- 4 cups water
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
- 5 cups granulated sugar
- 1/4 teaspoon butter (optional, to reduce foaming)
Instructions
- Bring the water to a boil in a large pot. Add the cleaned dandelion flowers, cover, and simmer for 10 minutes.
- Strain the flower mixture through a fine mesh sieve or cheesecloth into a bowl to extract the liquid. You should have about 4 cups of dandelion tea.
- In a large pot, combine the dandelion tea, lemon juice, and pectin. Stir well and bring to a rolling boil over medium-high heat.
- Add the granulated sugar all at once, stirring continuously until dissolved. Bring the mixture back to a rolling boil and boil for exactly 1 minute.
- Remove from heat and skim any foam off the surface with a spoon. If using, stir in butter to reduce foaming.
- Pour the hot jelly into sterilized jars, leaving about 1/4 inch space at the top. Wipe the rims of the jars with a clean cloth to remove any residue.
- Seal the jars with lids and process in a boiling water bath for 5-10 minutes for proper preservation.
- Allow the jars to cool completely at room temperature before storing them in a cool, dark place.
Notes
- Ensure you only use dandelions that haven’t been treated with pesticides.
- The jelly can be stored for up to one year if properly sealed and stored.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: dandelion jelly, springtime treat, homemade jelly, unique jelly recipes, dandelion recipes, jelly for toast, natural jelly