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 and discard any green parts, keeping only the yellow and white portions.
- In a large saucepan, bring 4 cups of water and the dandelion blossoms to a boil over medium heat.
- Simmer for about 5 minutes before removing from the heat and letting it rest for 10 minutes.
- Strain the mixture through a fine sieve into a large bowl or measuring cup, pressing to extract as much liquid as possible. Aim for 3 cups of liquid; if necessary, add extra water to reach this amount.
- Discard the remaining dandelion blossoms.
- Return the dandelion liquid to the saucepan, add the pectin, and bring to a boil again.
- Stir in the sugar and lemon juice, then boil while stirring constantly to dissolve the sugar, which should take about 1 to 2 minutes.
- Remove the mixture from heat and allow it to cool slightly.
- Skim any foam that forms on the surface before pouring the mixture into sterilized jars, filling them to about 1/4 inch from the top.
- Seal the jars with lids and refrigerate until set, which should take about 4 hours.
- Store in the fridge between uses.
Notes
Ensure the dandelions are fresh and clean for the best flavor.
Use sterilized jars to prolong the shelf life of the jelly.
This jelly can be used as a spread on toast, pancakes, or in desserts.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 56
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.