Dandelion Jelly
A delightful jelly capturing the essence of spring with vibrant yellow color and sweet, floral flavors, perfect for toast or desserts.
Ingredients
Main Ingredients
- 2 cups Fresh dandelion flowers Gently rinse and remove any green parts.
- 4 cups Granulated sugar Adjust for sweetness if using alternatives.
- 1 package Powdered pectin (or 6 tablespoons) Ensure proper incorporation for desired jelly consistency.
- 2 tablespoons Fresh lemon juice Use fresh for best flavor; alternative: apple cider vinegar.
- 1/4 teaspoon Butter Reduces foaming during cooking.
Instructions
Preparation
- Rinse the dandelion flowers under cold water and remove unwanted green parts. Set aside to drain.
- In a medium saucepan, combine the dandelion flowers with 4 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cool slightly, then strain the liquid through a fine mesh strainer or cheesecloth back into the pan.
- Add sugar, pectin, lemon juice, and butter to the strained liquid. Stir well to combine.
Cooking
- Place the saucepan over medium-high heat and bring the mixture to a rolling boil while stirring continuously.
- Boil for 1-2 minutes, then remove from heat and test consistency on a cold plate.
- Pour the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Seal while still hot and let cool completely.
Notes
Enhance flavor with spices like cinnamon or vanilla. Can be made weeks in advance and stored properly.