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Dandelion Jelly

Delight in Homemade Dandelion Jelly for a Sweet Spring Treat

Transform dandelions into a delightful jelly with this Dandelion Jelly recipe, capturing the essence of spring in a tasty treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 jars
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 4 cups Water Extracts the floral aroma from petals.
  • 4 cups Sugar Opt for organic if possible.
  • 1 package Pectin Can be powdered or liquid.
  • 2 cups Dandelion Petals Ensure they are fresh and pesticide-free.

Equipment

  • Medium saucepan
  • Fine-mesh strainer
  • colander
  • sterilized jars

Method
 

Step-by-Step Instructions for Dandelion Jelly
  1. Begin by harvesting fresh dandelion petals from a pesticide-free area, clean them under cool water, and allow to drain.
  2. Bring 4 cups of water to a boil in a saucepan, add dandelion petals, reduce heat to simmer and let infuse for 15 minutes.
  3. Strain the liquid through a fine mesh strainer into a bowl, pressing to extract all liquid from the petals.
  4. Return the liquid to the saucepan, stir in sugar and pectin, and mix until dissolved before heating.
  5. Bring the mixture to a rolling boil for about 1 minute, stirring continuously.
  6. Perform the chilled plate test to check if the jelly has set; return to heat if needed.
  7. Pour the jelly into sterilized jars, seal them, and process in a boiling water bath for 5-10 minutes.
  8. Allow the jars to cool on a kitchen towel, then check seals and store in a cool, dark place.

Nutrition

Serving: 1jarCalories: 150kcalCarbohydrates: 38gSugar: 36g

Notes

Use dandelion petals from pesticide-free areas for the best flavor. You can experiment with adding lemon juice for a citrus twist.

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