Dandelion Jelly Recipe
This Dandelion Jelly recipe delivers a clear, golden spread that tastes a bit like honey. This recipe uses a non-canning method.
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Dandelion Jelly Recipe
This Dandelion Jelly recipe delivers a clear, golden spread that tastes a bit like honey. This recipe uses a non-canning method.
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Recipe byReese Amorosi
| Servings | Prep Time |
| 4cups | 15minutes |
| Cook Time | Passive Time |
| 20minutes | 6 hours |
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Ingredients
- 4cups dandelion flower heads
- 4cups waterplus more if needed
- 4 cups sugar
- 1.75oz fruit pectinpowdered, one package
- 2 tbs lemon juicefresh squeezed
Instructions
- Wash the dandelion flowers then remove excess water. I use a salad spinner; patting dry or draining in a colander works too.
- Snip the dandelion petals off of the flower base. Discard or compost the flower bases.
- Place the petals into a stainless steel pot with 4 cups of water and heat until boiling. Reduce heat and simmer for 5 minutes. Remove from heat and let cool enough to handle, then strain, pressing the flower petals to get all of the liquid. You will need 3 cups of this liquid for your jelly – if there is less than 3 cups, add water. If there is more, set it aside for another use. Discard or compost the used petals.
- Pour 3 cups of the dandelion liquid into a large stainless-steel pot. Add the pectin and lemon juice then bring the mixture to a boil. Add the sugar and continue boiling and stirring for 3 minutes. Skim the foam as needed. Remove from heat and let cool until safe to handle.
- Ladle mixture into sterilized jars leaving ¼-inch of headspace. Be sure to wipe any splashed liquid from the jar rims before adding the lids. Place jars in the refrigerator and use once the jelly sets – approximately 6 hours. Store refrigerated for up to two weeks.