Dandelion Jelly
Dandelion jelly is a unique and delightful treat offering floral sweetness, perfect for spreading on toast or using as a dessert topping.
Ingredients
For the Jelly Base
- 3.25 cups water
- 4 cups lightly packed dandelion petals
- 2 tablespoons lemon juice
- 1 package powdered fruit pectin (1.75 ounces)
For the Sweetness
- 4.5 cups white sugar
- 1 drop yellow food coloring (optional)
Instructions
Preparation
- Heat the water in a large pot until it simmers, then add 2 cups of dandelion petals. Let them simmer for about 10 minutes before straining the liquid to extract the flavor.
- Measure out 3 cups of the dandelion-infused water. In a separate bowl, mix in the lemon juice, powdered pectin, and if desired, the drop of yellow food coloring.
Cooking
- Pour the mixture into the pot and bring it to a rolling boil, stirring frequently.
- Once boiling, quickly stir in the white sugar. Return the mixture to a boil, cooking while stirring for about 1 minute until it thickens slightly.
Jarring
- Pour the jelly into sterilized jars, filling them to within 1/4 inch from the top, and seal with lids. Process the jars in boiling water for 7 minutes to ensure they are sealed properly.
- Let the jars cool on a cloth-covered surface for about 24 hours. After cooling, store them in a cool, dark place.
Notes
Ensure dandelion petals are fresh and free from pesticides. For healthier alternatives, consider reducing sugar while noting it may affect the jelly's setting. Fresh lemon juice is preferable for best taste.