Description
Mom’s Dandelion Jelly offers a unique, floral flavor that complements any meal. Easy to make, this jelly uses fresh dandelion blossoms, sugar, and lemon juice to create a delightful spread perfect for any time.
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)
- 1.75 ounce package of powdered fruit pectin (49 g)
- 4.5 cups granulated sugar
- 2 tbsp fresh lemon juice
Instructions
- Rinse the dandelion blossoms in a strainer, discarding any green parts.
- In a large saucepan, combine 4 cups of water and the dandelions, bringing it to a boil over medium heat.
- Simmer for about 5 minutes, then remove from heat and let it rest for 10 minutes.
- Strain the mixture using a fine sieve into a large bowl, pressing to extract as much liquid as possible; you should have 3 cups of liquid. If not, top up with extra water.
- Discard the dandelion blossoms and pour the liquid back into the saucepan.
- Add the powdered pectin and bring the mixture to a boil.
- Stir in the granulated sugar and lemon juice, boiling for about 1-2 minutes while constantly stirring until the sugar dissolves.
- Remove from heat and allow to cool slightly, skimming off any foam that forms on the surface.
- Pour the jelly into sterile jars, filling them leaving about 1/4 inch at the top.
- Seal the jars and refrigerate until the jelly has set, which will take around 4 hours.
- Store in the fridge between uses.
Notes
Ensure the dandelion blossoms are thoroughly rinsed to remove dirt and impurities.
Use sterile jars for storing the jelly to ensure it lasts longer without spoiling.
The jelly can be used on toast, in desserts, or as a unique addition to cheese platters.
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg