Dandelion Jelly
Capture the essence of spring in a jar with this enchanting Dandelion Jelly recipe, a unique and delicious way to transform a simple backyard blossom into a golden, floral treat. Made from freshly foraged dandelion petals, this jelly boasts a delicate honey-like flavor with a hint of citrus from a splash of lemon juice. The process involves steeping the vibrant petals to create dandelion tea, then mixing it with sugar and liquid pectin for the perfect jelly consistency. This homemade treasure is ideal for spreading on toast, drizzling over pancakes, or even pairing with cheese boards. With its luscious texture and natural sweetness, Dandelion Jelly celebrates the beauty of nature while offering an inventive twist to traditional preserves. Perfect for gardeners and foodies alike, this recipe is a must-try for anyone seeking a touch of wild elegance in their pantry.
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Recipe Information
Ingredients
- 2 cups Dandelion blossoms
- 4 cups Water
- 4 cups Granulated sugar
- 1 packet Liquid pectin
- 2 tablespoons Lemon juice
Instructions
Collect fresh dandelion blossoms from a chemical-free area, ensuring they are free of pesticides and pollutants.
Separate the yellow petals from the green bases. Avoid including the green parts, as they can impart a bitter flavor.
In a medium saucepan, bring 4 cups of water to a boil. Add the dandelion petals, reduce the heat to a simmer, and steep the petals for about 10 minutes.
Remove the saucepan from heat and let the mixture cool slightly. Once cooled, strain the liquid through cheesecloth or a fine mesh sieve into a bowl, discarding the petals. You should have about 3 cups of dandelion tea.
Pour the dandelion tea back into a clean saucepan. Stir in the granulated sugar and lemon juice, and bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
Once boiling, add the liquid pectin while stirring. Boil the mixture for another 1-2 minutes, or until it reaches a jelly-like consistency. You can test the consistency by placing a small amount on a cold plate; if it sets after a few seconds, it's ready.
Remove the saucepan from heat and skim off any foam that forms on the surface.
Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process the jars in a boiling water bath for 10 minutes.
Allow the jars to cool completely. Check the seals to ensure proper preservation. Store in a cool, dark place for up to a year. Refrigerate after opening.
Nutrition Facts
Calories |
3269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 846.1 g | 308% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 802.7 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 950 mg | 73% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1921 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
