Dandelion Flower Jelly
This Dandelion Flower Jelly is a beautiful blend of tradition and flavor, capturing the essence of spring and family gatherings in each jar.
Ingredients
Main Ingredients
- 2 cups Dandelion Flowers (avoid stems and any green parts) Freshly gathered from the garden
- 4 cups Boiling Water To steep the dandelion flowers
- 1 Package Sure-Jel Pectin (about 4 tablespoons powdered pectin) Do not use low-sugar variety
- 2 tablespoons Lemon Juice Freshly squeezed preferred
- 4 cups Sugar Granulated sugar
Instructions
Preparation
- With the 2 cups of freshly harvested dandelion flowers, pour boiling water over them. Let this dandelion tea steep overnight.
- In the morning, strain the flowers from the tea. Squeeze the flowers gently to extract every golden drop of dandelion goodness.
- Ensure you have at least 3 ½ cups of dandelion tea. If you have too little, add a bit more water until you reach the right amount.
Cooking
- In a large stockpot, heat the lemon juice along with the dandelion tea and pectin until it comes to a boil.
- When it reaches a boil, add in all the sugar at once. Stir constantly until the sugar fully dissolves.
- Allow the mixture to return to a hard, rolling boil. Stir occasionally to prevent the bottom from scalding.
- Boil at this hard rolling boil for exactly 1 minute, then turn off the burner and let the jelly stop boiling.
Canning
- Ladle the hot jelly into prepared half-pint jars. Process these jars in your water-bath canner for 10 minutes.
- Once processed, allow the jars to sit for 24 hours. Any jars that don’t seal should be refrigerated and used within two weeks.
Notes
For a cozy twist, consider adding a dash more cinnamon or a pinch of ginger during the boiling stage. Store sealed jars in a cool, dark place. If reheating, use a warm water bath or microwave until spreadable.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 25gSugar: 25g
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