Description
Mom’s Dandelion Jelly offers an irresistible flavor with simple prep using fresh dandelion blossoms, sugar, and lemon juice. Perfect for your breakfast table!
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 package (1.75 ounces) of powdered fruit pectin (49 g)
- 4 1/2 cups granulated sugar
- 2 tbsp fresh lemon juice
Instructions
- Rinse dandelion blossoms in a strainer, removing the green parts. Only keep the yellow and white portions.
- In a large saucepan, bring 4 cups of water and dandelion blossoms to a boil over medium heat.
- Simmer for about 5 minutes, then remove from heat and allow to rest for 10 minutes.
- Using a fine sieve, strain the mixture into a large bowl or measuring cup, ensuring to press for maximum liquid extraction.
- You should have 3 cups of liquid; if not, top it up with extra water and discard the blossoms.
- Pour the dandelion liquid back into the saucepan, add the pectin, and bring to a boil.
- Add the sugar and lemon juice, stirring constantly to dissolve the sugar for about 1-2 minutes.
- Remove from heat and let it cool slightly, skimming any foam from the surface.
- Pour the mixture into sterile jars, leaving about 1/4 inch from the top, then add lids.
- Refrigerate until the jelly sets, which takes about 4 hours.
Notes
Ensure the dandelion blossoms are fresh and only the yellow and white parts are used for the best flavor.
Sterilize jars properly before pouring the hot jelly to ensure preservation.
Refrigerate leftover jelly after opening.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg