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Dandelion Jelly

A delightful preserve that captures the essence of spring and summer, perfect for spreading on toast or pancakes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 jars
Course: Breakfast, Preserve
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups dandelion flowers Use only the sunny yellow parts of the flowers.
  • 4 cups sugar Adjust based on sweetness preference.
  • 6 tablespoons powdered pectin Or 1 package according to brand instructions.
  • 2 tablespoons lemon juice Essential for balancing flavors.
  • 1/4 teaspoon butter To reduce foaming during cooking.

Method
 

Preparation
  1. Rinse dandelions, remove stems, and cover them with 4 cups of boiling water.
  2. Let it cool and refrigerate overnight.
  3. Strain the mixture to remove dandelion pieces to get a clear liquid.
  4. Measure the tea and add water if necessary to make 4 cups.
Cooking
  1. Pour liquid into a stock pot, stir in lemon juice, sprinkle pectin, and heat to a boil.
  2. Add butter and then sugar, stirring until dissolved.
  3. Boil for one minute; remove from heat and strain any foam.
  4. Ladle jelly into sterilized jars, leaving ΒΌ inch headspace and process in a boiling water canner for 5 minutes.
  5. Cool jars and store in the pantry.

Notes

Seal jars tightly and store in a cool, dark pantry. Properly processed jelly lasts up to a year.