Description
This delightful Mom’s Dandelion Jelly is made with fresh dandelion blossoms, adding an irresistible floral flavor. The simple preparation and natural ingredients make it an ideal homemade treat for spring, perfect for spreading on toast or pancakes.
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 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 and remove any green parts, keeping only the yellow and white sections.
- In a large saucepan, bring 4 cups of water and the dandelion blossoms to a boil over medium heat.
- Let it simmer for about 5 minutes.
- Remove the saucepan from heat and allow the mixture to rest for about 10 minutes.
- Using a fine sieve, strain the mixture into a large bowl or measuring cup, pressing to extract as much liquid as possible. You should have about 3 cups of liquid; add more water if necessary.
- Discard the dandelion blossoms.
- Pour the liquid back into the saucepan, add the pectin, and bring to a boil.
- Stir in the sugar and lemon juice, continuing to boil while stirring until the sugar is dissolved, about 1-2 minutes.
- Remove from heat and let cool slightly, skimming any foam that forms on the surface.
- Pour the mixture into sterile jars, leaving about 1/4 inch from the top.
- Seal the jars with lids and refrigerate until the jelly sets, approximately 4 hours.
- Store in the refrigerator between uses.
Notes
Ensure that only the yellow and white parts of the dandelion blossoms are used for the best flavor.
Sterilize jars before pouring in the jelly to ensure proper preservation.
The jelly can be stored in the fridge for several weeks.
Nutrition
- Serving Size: 1 jar (about 1/4 cup)
- Calories: 220
- Sugar: 55g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg