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Dandelion Jelly

A delightful springtime jelly made from fresh dandelion petals, bursting with floral sweetness and nostalgia, perfect for spreading or gifting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 day
Servings: 6 half-pint jars
Course: Condiment, Spread
Cuisine: American, Seasonal
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-4 cups Dandelion Petals Gathered from pesticide-free areas, ensuring you remove any green stems.
  • 4 cups Water Boiling water for steeping.
  • ¼ cup Lemon Juice Freshly squeezed for a zesty kick.
  • 1 package Powdered Pectin High-methoxyl pectin preferred for optimal jelling.
  • 3-4 cups Sugar Adjusted according to your sweetness preference.
  • 1 cup Honey A lovely natural sweetener alternative.
  • to taste Fresh Herbs (like mint or basil) For additional flavor.

Method
 

Preparation
  1. Gather Dandelion Petals: Start by collecting 2-4 cups of freshly picked dandelion petals. Be sure to remove any green stems – they can introduce bitterness to your jelly.
  2. Steep the Petals: In a large pot, bring 4 cups of water to a boil. Once boiling, turn off the heat and add your dandelion petals. Let them steep for 24 hours to extract all their vibrant flavor.
  3. Strain the Tea: Using a fine mesh sieve, strain the liquid, reserving about 4 cups of the concentrated dandelion tea. Make sure to press gently on the petals to extract all the liquid.
  4. Prepare the Jelly Base: Add the dandelion tea back into the pot, stir in ¼ cup of fresh lemon juice, and bring this mixture to a boil. The aroma will be delightful!
  5. Add Pectin: Once boiling, stir in 1 package of powdered pectin. Continue boiling for 5-7 minutes, stirring occasionally, until it’s well mixed and slightly thickened.
  6. Sweeten the Mix: Gradually stir in 3-4 cups of sugar and 1 cup of honey, returning to a full boil for another 1-2 minutes, or until the mixture reaches 220°F (use a food thermometer for accuracy).
  7. Test for Jelling: Perform the gel test by placing a small spoonful on a cold plate from your freezer. If it firms up after a few minutes, you’re ready to jar it up!
  8. Pour into Jars: Carefully pour the hot jelly mixture into sterilized jars, leaving a little headspace. Allow them to cool completely before sealing.

Notes

For a deeper flavor, consider adding herbs during the steeping process. Remember to sterilize your jars before pouring in the jelly to ensure a long shelf life. Store in a cool, dark place; lasts up to a year if sealed properly.