Description
A delightful homemade jelly made from bright dandelion flowers that offers a taste of sunshine, perfect for spreading on toast.
Ingredients
Scale
- 2 cups dandelion flowers (yellow petals only)
- 4 cups water
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
- 5 cups granulated sugar
Instructions
- Bring the dandelion flowers and water to a boil in a large pot. Let it simmer for about 10 minutes.
- Strain the liquid to keep only the infused water.
- Measure out 2 cups of dandelion water and pour it into a clean pot. Add the lemon juice and stir gently.
- Stir in the fruit pectin and crank the heat to high. Bring this mixture to a rapid boil.
- Add all the granulated sugar at once and stir constantly to avoid sticky disasters. Let it boil for one minute, skimming off any foam that bubbles up.
- Pour the jelly into sterilized jars and seal them. Let the jars cool and set before enjoying.
Notes
If the jelly appears thin, don’t worry; it will thicken as it cools. Store in the refrigerator for about a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg