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Jar Homemade Dandelion Jelly

Sunny Jar Homemade Dandelion Jelly: A Blooming Delight

This Jar Homemade Dandelion Jelly captures the vibrant flavor of springtime dandelions into a delightful spread.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 cups
Course: Dessert
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 4 cups fresh dandelion flower heads Use only yellow petals to avoid bitterness.
  • 4 cups boiling water Must be at a rolling boil.
  • 4 tablespoons lemon juice Freshly squeezed recommended.
  • 4 cups granulated sugar Essential for sweetness and structure.
  • 1 package powdered pectin Optional for a firmer set.
  • ½ teaspoon unsalted butter Optional to reduce foam.

Equipment

  • large pot
  • heatproof container
  • Fine-mesh sieve
  • candy thermometer
  • sterilized jars

Method
 

Directions
  1. Wash 4 cups of dandelion flower heads under cold water.
  2. Combine the cleaned petals with 4 cups of boiling water in a heatproof container, cover tightly, and steep for 8-12 hours.
  3. Strain the mixture using a fine-mesh sieve to separate the liquid from the petals.
  4. In a large pot, mix the strained dandelion infusion with 4 tablespoons of lemon juice and powdered pectin.
  5. Heat the mixture over medium-high heat, add 4 cups of sugar gradually, stirring until dissolved.
  6. Boil and monitor until it reaches 220°F (104°C) or passes the 'wrinkle test'.
  7. Remove from heat and skim off any foam that forms.
  8. Ladle hot jelly into sterilized jars, secure lids, and process in a boiling water bath for 10 minutes.
  9. Allow jars to cool completely on a wire rack before storing.

Nutrition

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

Notes

Store properly sealed jars in a cool, dark place for up to one year.

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