Description
A delightful jelly made from dandelion petals, infused with vanilla bean and lemon zest, capturing the essence of spring and family creativity.
Ingredients
Scale
- 4 cups fresh dandelion petals (yellow parts only, from pesticide-free areas)
- 4 cups granulated sugar (organic cane sugar recommended)
- Juice from 2 medium lemons
- Zest from 1 lemon
- 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract as a substitute)
- 4 cups water
- 1 pouch liquid pectin (e.g., Certo)
Instructions
- Pick fresh dandelion petals, wash them gently under cold water, and let them dry on a towel for about 30 minutes.
- In a large pot, combine the dried petals and 4 cups of water; bring it to a boil.
- Reduce the heat and simmer for 20 minutes, then strain the liquid into a bowl and discard the petals.
- Return the liquid to the pot and add in the sugar, lemon juice, lemon zest, and vanilla bean seeds. Stir until combined.
- Bring the mixture back to a rolling boil, stirring frequently to prevent it from bubbling over.
- Add the liquid pectin and stir for 1-2 minutes.
- Test if it’s ready by placing a spoonful on a chilled plate; if it wrinkles, you’re good to go!
- Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace, seal the jars.
- Process the jars in a boiling water bath for 10 minutes to extend their shelf life or simply cool and refrigerate.
- Allow everything to cool completely before storing.
Notes
For a twist, try adding ginger or cardamom to enhance the flavor. Homemade jelly makes a great gift!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 16g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg