Description
Mom’s Dandelion Jelly brings vibrant flavor to your table with fresh dandelion blossoms, sugar, and a hint of lemon. Perfect for spreading on toast or using in desserts, this simple recipe offers a delightful taste of spring.
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, discarding the green parts, keeping only yellow and white portions.
- 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 from heat and let it rest for about 10 minutes.
- Strain the mixture into a bowl or measuring cup using a fine sieve, pressing to extract as much liquid as possible. You should have 3 cups of liquid; if not, add extra water.
- Discard the dandelion blossoms.
- Return the dandelion liquid to the saucepan, add pectin, and bring to a boil.
- Add sugar and lemon juice, stirring constantly to dissolve the sugar for about 1-2 minutes.
- Remove from heat and let cool slightly.
- Skim off any foam that may have formed on the surface.
- Pour into sterilized jars, leaving about 1/4 inch space from the top.
- Secure lids and refrigerate until set, approximately 4 hours. Store in the fridge.
Notes
Ensure to only use the yellow and white parts of the dandelion blossoms for the best flavor.
Sterilize jars before pouring in the jelly to ensure freshness.
This jelly can be used as a spread or in a variety of desserts.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg