Dandelion Jelly
This Dandelion Jelly tastes like spring with its floral, bright, and slightly honeyed flavors. It's a comforting spread that can be enjoyed in various ways, perfect for family gatherings.
Ingredients
Main ingredients
- 4 cups dandelion petals (about 4 to 6 cups whole heads before removing greens) Only the yellow petals; removes bitterness.
- 4 cups water To extract the floral flavor.
- 1/4 cup lemon juice Brightens flavor and balances sweetness.
- 1 package powdered pectin (about 1.75 ounces) Helps the jelly set.
- 4 cups granulated sugar Classic balance; see substitutions below.
- 1 tablespoon honey or maple syrup Optional for extra depth.
Instructions
Preparation
- Pick and prep the petals: Choose bright yellow dandelions from a pesticide-free area. Remove the green base and any stems so you harvest only the petals. Rinse gently and pat dry.
- Make the infusion: Place petals in a large saucepan and add 4 cups of water. Bring to a simmer, then turn off the heat and cover. Let steep for 30 minutes.
- Strain and measure: Line a fine mesh sieve with cheesecloth and strain the liquid into a measuring cup. Press gently to extract all golden liquid. You should have about 3 cups of dandelion infusion.
- Combine and heat: In a heavy-bottomed saucepan, combine the dandelion infusion and lemon juice. Stir in the powdered pectin and bring to a full rolling boil over high heat, stirring constantly.
- Add the sugar: Quickly stir in all the sugar and return to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring continuously.
- Test and finish: Remove from heat and skim off any foam. Pour into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes for shelf stability.
- Cool and enjoy: Let jars cool undisturbed. The color will deepen as it sets.
Notes
Add lemon zest or a split vanilla bean during steeping for extra aroma. Store unopened jars processed in a boiling water bath for up to one year in a cool, dark pantry.