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–+ servings
Dandelion Jelly

Delight in Homemade Dandelion Jelly: Nature's Sweet Treasure

Enjoy the delightful taste of Dandelion Jelly, a unique and wholesome spread made from garden-fresh dandelion petals.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 day
Total Time 1 day 45 minutes
Servings: 4 half-pint jars
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 2 cups Dandelion Petals Use only yellow petals
  • 2 cups Boiling Water For steeping the petals
  • 1/4 cup Lemon Juice Fresh is best
  • 4 cups Granulated Sugar Essential for sweetness and gelling
  • 1 package Certo Liquid Fruit Pectin For thickening
  • Yellow Food Coloring Optional, for enhanced color

Equipment

  • Heatproof container
  • Fine strainer
  • Large Pot
  • Ladle
  • Half-pint jars

Method
 

Step-by-Step Instructions for Dandelion Jelly
  1. Pick about 2 cups of vibrant yellow dandelion petals, avoiding any discolored ones.
  2. Place petals in a heatproof container, pour 2 cups of boiling water over them, and steep for up to 24 hours.
  3. Strain the mixture through a fine strainer into a large pot, discarding the petals.
  4. Add 1/4 cup of lemon juice and 4 cups of sugar to the pot, mixing well until sugar dissolves.
  5. Boil the mixture over medium-high heat, then add the Certo pectin and boil for an additional 2 minutes.
  6. If desired, stir in yellow food coloring to achieve your preferred shade.
  7. Prepare jars by placing seals in hot water, then ladle the hot jelly into the clean jars.
  8. Wipe the rims of the jars, apply seals, and allow them to cool at room temperature for 24 hours.

Nutrition

Serving: 1jarCalories: 150kcalCarbohydrates: 38gSugar: 38g

Notes

Ensure to use fresh yellow petals and avoid the green parts for the best quality jelly. Store in the fridge for up to 3 weeks or freeze for up to 6 months.

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