Description
Unlock the unexpected sweetness of springtime with this delightful Fresh Dandelion Jelly recipe. It transforms humble dandelion petals into a golden, honey-like spread with delicate floral notes, perfect for breakfast or a gourmet cheese board.
Ingredients
- 4 cups fresh dandelion flower heads (yields 2 cups petals)
- 4 cups boiling water
- 1 package (6 oz) liquid fruit pectin
- 5 cups granulated sugar
- 1/4 cup fresh lemon juice
Instructions
- Harvest & Prepare Dandelions: Collect about 4 cups of fully open dandelion heads from a clean, pesticide-free area. Carefully remove all yellow petals, discarding green bits. You should have about 2 cups of petals.
- Make Dandelion Infusion: Place petals in a heatproof bowl. Pour 4 cups of boiling water over them. Stir, cover, and let steep for at least 4 hours, or overnight, then strain through cheesecloth to yield 3 cups of liquid.
- Prepare for Canning: Sterilize your canning jars and lids as per manufacturer’s instructions. Set up your water bath canner.
- Cook Jelly: In a large, heavy-bottomed pot, combine the 3 cups dandelion infusion, granulated sugar, and lemon juice. Bring to a full rolling boil over high heat, stirring constantly until sugar dissolves.
- Add Pectin & Boil: Stir in the liquid pectin. Return to a full, rolling boil that cannot be stirred down, and boil hard for exactly 1 minute, stirring constantly.
- Test for Set: Remove from heat. Skim foam. Perform the cold spoon test: if jelly sheets off the spoon, it’s set.
- Fill & Process Jars: Ladle hot jelly into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims, center lids, and apply bands fingertip-tight. Process in a boiling water canner for 10 minutes (adjust for altitude).
- Cool & Store: Remove jars and let cool for 12-24 hours. Check seals. Store properly sealed jars in a cool, dark place for up to 1 year. Refrigerate opened or unsealed jars.
- Prep Time: 30 mins (plus 4 hrs steeping)
- Cook Time: 10 mins (plus canning)