Description
This delightful Dandelion Jelly is made with fresh blossoms, sugar, and lemon, creating a unique, sweet spread perfect for breakfast or desserts.
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 remove any green parts, keeping only the yellow and white sections.
- In a large saucepan, combine 4 cups of water and the dandelion blossoms, then bring to a boil over medium heat.
- Simmer the mixture for about 5 minutes.
- Remove from heat and allow to rest for 10 minutes.
- Strain the mixture through a fine sieve into a large bowl or measuring cup, pressing down to extract as much liquid as possible to yield about 3 cups. If needed, top up with extra water.
- Discard the dandelion blossoms.
- Return the dandelion liquid to the saucepan, add pectin, and bring to a boil.
- Stir in the sugar and lemon juice, bringing to a boil again while constantly stirring until the sugar is fully dissolved, which should take 1-2 minutes.
- Remove from heat and let cool slightly while skimming off any foam that forms on the surface.
- Pour the mixture into sterile jars, leaving 1/4 inch of space at the top.
- Seal with lids and refrigerate for about 4 hours until the jelly sets, and keep refrigerated between uses.
Notes
Ensure to only use the yellow and white parts of the dandelion blossoms for the best flavor.
Sterilizing jars beforehand will help in preserving the jelly for longer periods.
This jelly pairs wonderfully with toast or can be used as a unique ingredient in desserts.
Nutrition
- Serving Size: 1 tablespoon
- 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