Dandelion Flower Jelly
A delightful homemade jelly made from dandelion flowers, perfect for spreading on toast and evoking nostalgic memories.
Ingredients
Main ingredients
- 2 cups dandelion flowers (yellow petals only) Gathered in the morning for best flavor.
- 4 cups water For boiling the dandelion flowers.
- 1/4 cup lemon juice Freshly squeezed preferred.
- 1 package (1.75 oz) fruit pectin To help the jelly set.
- 5 cups granulated sugar Add all at once during cooking.
Instructions
Preparation
- In a large pot, bring the dandelion flowers and water to a boil. Let it simmer for about 10 minutes to extract the flavor.
- Strain the liquid to remove the petals, and keep the infused water.
- Measure out 2 cups of the dandelion water and mix it with lemon juice in a clean pot.
Cooking
- Stir in the fruit pectin and bring to a rapid boil.
- Add the granulated sugar all at once, stirring constantly. Bring back to a full boil for 1 minute.
- Skim off any foam that forms.
- Pour the jelly into sterilized jars and seal.
- Allow to cool and set before enjoying on toast or as a condiment.
Notes
Once sealed, jars can be stored in a cool, dark place for several months. If the jelly doesn't set, you can re-cook it with more pectin.
Nutrition
Serving: 1gCalories: 50kcalCarbohydrates: 13gSugar: 12g
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