Description
A whimsical recipe for making Dandelion Flower Jelly, capturing the essence of nostalgia and the beauty of nature’s bounty.
Ingredients
Scale
- 2 cups Dandelion Flowers (just the petals)
- 4 cups Boiling Water
- 1 Package Sure-Jel Pectin (about 4 tablespoons powdered pectin)
- 2 tablespoons Lemon Juice
- 4 cups Sugar
Instructions
- Pour boiling water over the dandelion flowers and let steep overnight.
- Strain the flowers from the tea, ensuring you have at least 3 ½ cups of dandelion tea.
- In a large stockpot, heat the lemon juice along with the dandelion tea and pectin until it comes to a boil.
- Add the sugar at once and stir constantly until dissolved.
- Return to a hard, rolling boil for 1 minute, then turn off the burner.
- Ladle hot jelly into prepared half-pint jars and process in a water-bath canner for 10 minutes.
- Allow jars to sit for 24 hours to set and seal.
Notes
The jelly thickens as it cools; patience is key. For flavor variations, consider using yellow grapefruit juice or experimenting with other edible flowers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg