Wild and Delicious Dandelion Jelly
This delightful dandelion jelly brings back childhood memories, combining foraged ingredients into a sweet, floral treat perfect for breakfast or snacks.
Ingredients
Dandelion Jelly Ingredients
- 4 cups dandelion petals, green bases removed Choose the freshest blooms, removing green bases to avoid bitterness.
- 4 cups pre-boiled water, divided Use room temperature water for steeping.
- 1 cup fresh lemon juice Fresh lime juice can be used as a substitute.
- 2 cups raw honey Stir in thoroughly at the end for sweetness.
- 1 package fruit pectin (1.75 oz) Adjust amount if using liquid pectin.
Instructions
Preparation
- Gather 4 cups of fresh dandelion petals. Carefully remove the green base of each flower.
- Place the cleaned dandelion petals in a large pot and pour over 2 cups of pre-boiled water. Cover and let steep overnight.
- Strain the liquid through a fine strainer or cheesecloth to remove petals.
Cooking
- Return the strained dandelion liquid to the pot. Stir in the fruit pectin and bring to a rolling boil for 1 minute.
- Reduce heat to low and simmer for 10 minutes, stirring constantly.
- Add fresh lemon juice and bring to medium heat, simmering for an additional 5 minutes.
- Remove from heat, cover, and let it stand for 10 minutes. Skim off any foam.
- Stir in the raw honey thoroughly.
- Pour the hot jelly into clean canning jars, leaving about a 1/4 inch headspace.
- Wipe the rims and secure lids. Allow to cool at room temperature.
Notes
Store jelly in a cool, dark place. Refrigerate after opening. The jelly's flavor may deepen overnight.
Nutrition
Serving: 1gCalories: 60kcalCarbohydrates: 16gProtein: 0.1gSodium: 1mgSugar: 14g
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