Breakfast & Brunchcreativecanning5.0
Dandelion Jelly
Dandelion jelly is a delightful, honey-like floral preserve that tastes like sunshine in a jar. It's perfect for spreading on toast in the morning, dolloping on a scone, or even enjoying alongside a cheese and charcuterie platter.
👥 48 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●whisk
📝 Preparation Steps
1
Gather dandelion blossoms from a spot free of pesticides, picking into a quart jar.
2
Pull the petals from the flowers, leaving behind the green parts and stems. Breaking each flower in half and pulling the petals from each side makes it go quickly.
3
Place the petals in a heatproof bowl and pour the boiling water over them. Steep for 15 to ⏱️ 20 minutes, until the water turns a deep yellow, then strain out the petals and keep the liquid.
water4 cups
4
Pour the tea into a large pot and add the lemon juice. Bring to a boil over medium-high heat.
5
Whisk in the powdered pectin until dissolved and boil hard for ⏱️ 1 minute. Don't add the sugar yet, or the jelly won't set.
6
Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly ⏱️ 1 minute. Remove from heat and skim off any foam.
7
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight.
8
Process in a boiling water bath for ⏱️ 10 minutes, adjusting for altitude. Turn off heat and let jars rest ⏱️ 5 minutes before removing. Cool undisturbed for 12 to ⏱️ 24 hours before checking seals. If not canning, refrigerate up to a month or freeze up to 6 months.
water4 cups
Nutrition Facts
calories
84 kcal
fat Content
0.1 g
serving Size
1 Tbsp
fiber Content
0.1 g
sugar Content
21 g
sodium Content
3 mg
protein Content
0.02 g
carbohydrate Content
22 g
saturated Fat Content
0.001 g
unsaturated Fat Content
0.001 g
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