Description
This homemade Mom’s Dandelion Jelly captures the delightful spring flavors with fresh dandelion blossoms, creating a unique spread that’s easy to make and perfect for any occasion.
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 discard any green parts, keeping only the yellow and white sections.
- Bring 4 cups of water and the dandelions to a boil in a large saucepan over medium heat.
- Simmer the mixture for around 5 minutes.
- Take it off the heat and allow it to rest for about 10 minutes.
- Strain the mixture into a large bowl or measuring cup using a fine sieve, pressing to extract as much liquid as possible until you have 3 cups. Top up with extra water if necessary.
- Discard the used dandelion blossoms.
- Return the dandelion liquid to the saucepan, add the pectin, and bring to a boil.
- Add the sugar and lemon juice, stirring constantly until the sugar dissolves, which should take about 1 to 2 minutes.
- Remove the saucepan from the heat and let it cool slightly.
- Skim any foam from the surface.
- Pour the jelly into sterilized jars, leaving about 1/4 inch of space at the top.
- Seal the jars with lids and refrigerate until the jelly sets, approximately 4 hours.
- Store in the refrigerator between uses.
Notes
Make sure to only use the yellow and white parts of the dandelions for the best flavor.
Store the jelly in the refrigerator and consume within a few weeks for optimal freshness.
Perfect as a spread on toast or in desserts.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 56
- Sugar: 14g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg