Description
Mom’s Dandelion Jelly captures the essence of spring with its unique flavor. Made from freshly foraged dandelion blossoms, this simple recipe is a delicious way to preserve nature’s bounty. Perfect as a spread for toast or a sweet addition to desserts, it’s easy and rewarding for any home cook looking for something special.
Ingredients
Scale
- 4 cups water
- 4 cups dandelion blossoms (only the yellow and white parts – it's ok if there is a bit of green)
- 1.75 ounce package of powdered fruit pectin (49 g)
- 4 1/2 cups granulated sugar
- 2 tbsp fresh lemon juice
Instructions
- Rinse the dandelion blossoms in a strainer, discarding the green parts, keeping only the yellow and white parts.
- In a large saucepan, bring 4 cups of water and the dandelion blossoms to a boil over medium heat.
- Simmer the mixture for about 5 minutes.
- Remove the saucepan from heat and let it rest for about 10 minutes.
- Strain the mixture using a fine sieve, pressing to extract as much liquid as possible. Aim for 3 cups of liquid; add extra water if needed.
- Discard the dandelion blossoms.
- Return the dandelion liquid to the saucepan, add the pectin, and bring to a boil.
- Once boiling, add the sugar and lemon juice, stirring constantly until the sugar is dissolved, about 1-2 minutes.
- Remove from heat and cool slightly.
- Skim any foam off the surface.
- Pour the mixture into sterilized jars, leaving 1/4 inch space at the top.
- Seal with lids and refrigerate for about 4 hours until set, then store in the fridge.
Notes
Ensure to use only the yellow and white parts of the dandelion blossoms for the best taste.
Sterilize jars before filling to maintain freshness and safety of the jelly.
Best enjoyed within a few weeks when kept refrigerated.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg