Description
A delightful homemade dandelion jelly that captures the essence of a sunny afternoon in a jar with floral notes and a touch of sweetness.
Ingredients
Scale
- 4 cups dandelion petals (green bases removed)
- 4 cups pre-boiled water (room temperature), divided
- 1 cup fresh lemon juice
- 2 cups raw honey
- 1 package (1.75 oz) fruit pectin
- A dash of cinnamon (optional)
- Fresh butter for serving
Instructions
- Gather 4 cups of fresh dandelion petals and remove the green bases.
- Place the petals in a large pot with 2 cups of pre-boiled water and let steep overnight.
- Strain the mixture to remove the petals, keeping just the liquid.
- Return the liquid to the pot, stir in the fruit pectin, and bring to a rolling boil for 1 minute.
- Reduce heat and simmer for 10 minutes, stirring constantly.
- Add the lemon juice, increase heat, and simmer for an additional 5 minutes.
- Remove from heat, let stand for 10 minutes while skimming foam.
- Stir in raw honey until blended.
- Pour into clean canning jars, leaving 1/4 inch headspace, seal, and let cool.
- Store in a cool, dark place or refrigerate after opening.
Notes
For variation, consider mixing wildflower petals with dandelions or substituting lemon juice with lime.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Preserves
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 14g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg