Description
This Mom’s Dandelion Jelly stands out with its unique flavor and easy preparation. Using fresh dandelion blossoms, it’s a wonderful homemade treat that’s perfect for spreading on bread or toast.
Ingredients
Scale
- 4 cups water
- 4 cups dandelion blossoms (only the yellow and white parts – it's ok if there is a bit of green)
- 1 1.75 ounce package of powdered fruit pectin (49 g)
- 4 1/2 cups granulated sugar
- 2 tbsp fresh lemon juice
Instructions
- Rinse the dandelion blossoms in a strainer, discarding any green parts, keeping only the yellow and white sections.
- In a large saucepan, bring 4 cups of water and the dandelions to a boil over medium heat.
- Let it simmer for about 5 minutes.
- Remove from heat and let it rest for about 10 minutes.
- Strain the mixture into a large bowl or measuring cup using a fine sieve, pressing to extract as much liquid as possible. Aim for 3 cups of liquid; top up with water if needed.
- Discard the dandelion blossoms.
- Pour the dandelion liquid back into the saucepan, mix in the pectin, and bring it to a boil.
- Add the sugar and lemon juice, stirring constantly until dissolved—this should take about 1-2 minutes.
- Remove from heat and allow to cool slightly.
- Skim off any foam that may appear on the surface.
- Pour the mixture into sterile jars, leaving about 1/4 inch of space at the top.
- Seal with lids and refrigerate until the jelly is set, about 4 hours.
- Store in the fridge between uses.
Notes
Ensure to use only the yellow and white parts of the dandelion blossoms for the best flavor.
Keep the jelly in the refrigerator, and it should last for a few weeks.
For a sweeter flavor, adjust the sugar according to taste.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg