Yield: makes 10 (half-pint) jars

Dandelion Jelly

Indulge in the essence of spring with homemade dandelion jelly, a delightful spread bursting with the delicate flavors of freshly harvested dandelion blossoms. This unique jelly captures the essence of the humble dandelion, transforming its bright yellow petals into a sweet and floral delight. Infused with a hint of lemon juice for brightness and powdered fruit pectin for a perfect gel-like consistency, each jar of dandelion jelly promises a taste of sunshine and whimsy. Enjoy it spread generously on warm toast or paired with scones for a breakfast that sings of springtime's arrival. Discover the magic of dandelion jelly—a sweet surprise from nature's own backyard bounty.

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 4 cups dandelion blossoms (make sure they are pesticide-free, harvested away from busy roads)
  • 4 cups water
  • ¼ cup lemon juice (freshly squeezed)
  • 1 package (1.75 oz) powdered fruit pectin
  • 4 cups granulated sugar

Instructions

Prepare the Dandelion Blossoms:

  1. Pick dandelion blossoms on a sunny day when they are fully open. Remove as much of the green parts (the sepals) as possible, as they can be bitter.
  2. Rinse the blossoms thoroughly under cold water to remove any dirt or insects. Drain well.

Infuse the Dandelion Blossoms:

  1. Place the rinsed dandelion blossoms in a large pot.
  2. Pour 4 cups of water over the blossoms.
  3. Bring the water to a boil, reduce the heat to low, and let the blossoms simmer for about 10 minutes.
  4. Turn off the heat and let the mixture steep for at least 2 hours, or overnight for a stronger infusion. The longer you let it steep, the more flavor you'll extract from the blossoms.
  5. Strain the Infusion:
  6. After steeping, strain the liquid through a fine mesh strainer or cheesecloth into a clean bowl or pot. Discard the dandelion blossoms, keeping only the liquid.

Prepare the Jelly Mixture:

  1. Combine the dandelion infusion with lemon juice and powdered fruit pectin in a large pot.
  2. Stir well to ensure the pectin is fully dissolved.

Cook the Jelly:

  1. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly.
  2. Once it reaches a boil, add the sugar immediately, stirring continuously.
  3. Return the mixture to a rolling boil that cannot be stirred down. Boil for exactly 1 minute, continuing to stir constantly.

Skim and Can the Jelly:

  1. Remove the pot from the heat and skim off any foam that has formed on the surface of the jelly.
  2. Ladle the hot jelly into sterilized jars, leaving about ¼ inch of headspace.
  3. Wipe the rims of the jars with a clean, damp cloth to remove any spills.
  4. Place sterilized lids and rings on the jars, then process them in a boiling water bath for 10 minutes.

Cool and Store:

  1. After processing, carefully remove the jars from the water bath and place them on a clean towel to cool.
  2. As the jelly cools, you should hear the lids make a popping sound, indicating that they have sealed properly.
  3. Once cooled, store the jars in a cool, dark place for up to 1 year. Refrigerate after opening.

Notes

Legal Disclaimer:

The information provided in this dandelion jelly recipe is for educational and informational purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read in this recipe.

The preparation and consumption of dandelion jelly or any other food product are at your own risk. While efforts have been made to ensure the accuracy and safety of the information provided, individual sensitivities, allergies, and health conditions may vary. It is your responsibility to carefully review all ingredients and consult with a qualified healthcare professional if you have any concerns regarding allergies, dietary restrictions, or potential interactions with medications.

Furthermore, the harvesting of dandelions for culinary purposes should only be done from clean, pesticide-free areas. Exercise caution and ensure proper identification of plants before consumption. The author and publisher of this recipe do not accept any responsibility for any adverse effects or consequences resulting from the use, misuse, or interpretation of the information provided.

By using this recipe, you acknowledge and agree to release, indemnify, and hold harmless the author, publisher, and their respective agents, employees, and affiliates from any and all claims, liabilities, damages, or expenses arising out of or in connection with the use or misuse of this recipe.

Nutrition Information:

Yield:

80

Serving Size:

1
Amount Per Serving: Calories: 42Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 0g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

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