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Dandelion Jelly

Delicious Dandelion Jelly: A Sweet Twist on Foraging Fun

This delightful Dandelion Jelly captures the essence of spring with its naturally sweet flavor, perfect for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 10 jars
Course: Desserts
Cuisine: Eco-Friendly
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly Base
  • 8 cups Dandelion Petals About 4 cups loose or 2 cups packed for best flavor.
  • 4 cups Boiling Water To steep dandelion petals.
For Sweetness and Texture
  • 4 cups Sugar Essential for gelling.
  • 1 package Powdered Pectin (Sure-Jell) Follow package instructions.
For Brightness and Balance
  • 1/4 cup Lemon Juice For flavor enhancement.

Equipment

  • large saucepan
  • Fine mesh sieve or cheesecloth
  • Heatproof container
  • Water bath canner

Method
 

Step-by-Step Instructions for Dandelion Jelly
  1. Harvest approximately 8 cups of dandelion flower heads, removing green parts to ensure a vibrant flavor.
  2. Pour 4 cups of boiling water over the dandelion petals in a heatproof container and steep for 1 to 24 hours.
  3. Strain the tea through a fine mesh sieve, squeezing out every drop.
  4. Combine dandelion tea with lemon juice and powdered pectin in a large saucepan. Bring to a boil.
  5. Add sugar all at once, stir constantly for 1-2 minutes until dissolved, then remove from heat.
  6. Pour hot Dandelion Jelly into jars, seal, and cool for 12-48 hours to set.
  7. If canning, process sealed jars in boiling water for 10 minutes and let cool.

Nutrition

Serving: 1jarCalories: 100kcalCarbohydrates: 25gSodium: 1mgPotassium: 10mgSugar: 25gVitamin A: 100IUVitamin C: 1mgCalcium: 1mgIron: 0.1mg

Notes

Choose dandelions from pesticide-free areas and store opened jars in the refrigerator for up to 3 weeks.

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