Dandelion Jelly

Dandelion Jelly
  • PREP TIME
    30 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    25 hrs 20 mins
  • SERVING
    40 People
  • VIEWS
    75

Capture the essence of sunshine in a jar with this vibrant Dandelion Jelly. Foraged from nature's bounty, this golden spread boasts a uniquely sweet, honey-like flavor that will brighten your morning toast or elevate your afternoon tea.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    0 mg
  • Fiber
    0 g
  • Protein
    0 g
  • Saturated Fat
    0 g
  • Sodium
    4 mg
  • Sugar
    22 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 10 mins First Infusion: In a large, non-reactive pot, bring water to a gentle simmer over medium heat. Add 2 cups of dandelion petals and simmer gently for 10 minutes. (Time: 10 minutes)

Image Step 02
02 Step

Recipe View 15 mins Strain and Extract: Using a slotted spoon, remove the petals from the pot. Strain the infused water through a fine-mesh sieve lined with cheesecloth into a heat-resistant bowl. Squeeze the petals to extract as much liquid as possible. Discard the spent petals. Repeat the infusion process with the remaining 2 cups of dandelion petals. (Time: 15 minutes)

Image Step 03
03 Step

Recipe View 5 mins Combine and Boil: Measure out 3 cups of the dandelion-infused water. If needed, add tap water to reach 3 cups. Pour the infused water back into the pot. Stir in the lemon juice, powdered fruit pectin, and yellow food coloring (if using). Bring the mixture to a full rolling boil over high heat, stirring constantly. (Time: 5 minutes)

Image Step 04
04 Step

Recipe View 1 mins Add Sugar and Set: Add the sugar to the boiling mixture. Return to a full rolling boil that cannot be stirred down, continuing to stir constantly. Cook for exactly 1 minute, maintaining the rolling boil. (Time: 1 minute)

Image Step 05
05 Step

Recipe View 2 mins Skim and Prepare Jars: Remove the pot from the heat. If necessary, skim off any foam from the surface of the jelly with a spoon. (Time: 2 minutes)

Image Step 06
06 Step

Recipe View 15 mins Jarring and Sealing: Carefully pour the hot jelly mixture into hot, sterilized canning jars, leaving 1/4 inch of headspace at the top of each jar. Remove any air bubbles by running a clean knife or thin spatula around the inside of each jar. Wipe the rims of the jars clean with a damp paper towel. Center the lids on the jars and screw on the bands fingertip-tight. (Time: 15 minutes)

Image Step 07
07 Step

Recipe View 20 mins Processing: Place a canning rack in the bottom of a large stockpot. Fill the pot halfway with water and bring to a boil. Gently lower the filled jars into the boiling water using a jar lifter, ensuring that the jars are at least 2 inches apart and that the water level is at least 1 inch above the tops of the jars. Bring the water back to a rolling boil, cover the pot, and process for 7 minutes. (Time: 20 minutes)

Image Step 08
08 Step

Recipe View 24 hrs Cooling and Sealing Check: Carefully remove the jars from the pot using a jar lifter and place them on a towel-lined surface, allowing at least 1 inch between jars. Let the jars cool undisturbed for 24 hours. As the jars cool, you should hear a popping sound as the lids seal. After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. (Time: 24 hours cooling)

Harvest dandelions from an area free from pesticides and herbicides. Gather them on a sunny morning when they are fully open.
Ensure your canning jars and lids are properly sterilized before filling them with jelly. This helps prevent spoilage and ensures a safe product.
Adjust the amount of sugar to your taste, but remember that sugar is essential for the jelly to set properly.
If you don't have yellow food coloring, the jelly will still taste delicious, but it will have a more subtle, natural color.
If a jar doesn't seal properly, store it in the refrigerator and use the jelly within a few weeks.

Kaden Cole

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 25 Ratings)
Total Reviews: (5)
  • Kristopher Larson

    I was skeptical at first, but this recipe is a winner. The jelly has a unique, honey-like flavor that is perfect on toast or scones.

  • Lacey Kutch

    This jelly is absolutely amazing! My kids love it, and it's a great way to use up all those dandelions in my yard.

  • Emely Satterfield

    This is a fun project to do with kids. They loved picking the dandelions and watching the jelly set.

  • Vivianne Leannon

    The instructions were clear and easy to follow. My jelly turned out perfectly!

  • Krista Predovic

    I added a bit of orange zest to the jelly for extra flavor. It was delicious!

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