Dandelion Jelly

⏱ 105 mins 🍽 2 jars, 20 serving(s) 🏷 Jellies

This recipe guides you through making a sweet jelly from foraged dandelion blossoms. The process involves steeping the yellow flower parts to create a fragrant infusion, which is then combined with sugar, lemon juice, and pectin. The mixture is boiled and set before being sealed in jars. The result is a unique preserve that captures the delicate flavour of spring.

Dandelion Jelly

Ingredients

  • 4 cups yellow parts dandelion flowers
  • 3 cups boiling water
  • 4 1/2 cups sugar
  • 2 tablespoons fresh lemon juice
  • 1 (6 ounce) package dry pectin

Method

  1. Separate the yellow petals from the green parts of the dandelion flowers, ensuring no green remains as it imparts bitterness. Collect a large quantity of blossoms, packing them into a 4 cup measure for maximum flavour.
  2. Boil the water and add the separated dandelion petals to it.
  3. Allow the mixture to simmer gently for about 10 minutes.
  4. Strain the liquid from the blossoms, pressing them firmly to extract as much infused water as possible.
  5. Place more petals into the strained liquid and simmer again for about 10 minutes.
  6. Repeat the simmering and straining process until you have used all of the prepared dandelion petals.
  7. Top up the infused water with fresh water to reach a total of 3 cups, compensating for liquid absorbed by the flowers.
  8. Strain the liquid thoroughly once more, using a coffee filter for a clear result.
  9. Mix the strained dandelion water with the lemon juice, sugar, and dry pectin.
  10. Heat the mixture until it reaches a rolling boil, stirring continuously until the sugar has fully dissolved.
  11. Maintain a vigorous boil for one minute.
  12. Remove any foam from the surface with a skimmer.
  13. Transfer the hot jelly into sterilised jars and seal them immediately. While optional, a light food colouring can be added for a more vibrant appearance.

Nutrition (per serving)

Sodium17900 mg

Recipe details

CategoryJellies
AuthorGingerlyJ