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Dandelion Jelly
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
1520 minutes
Transform pesky dandelions into sweet, golden jelly with a delicate, honey-like flavor.
Ingredients:
  • 3.25 cups water, or more as needed
  • 4 cups lightly packed dandelion petals, divided
  • 2 tablespoons lemon juice
  • 1 (1.75 ounce) package powdered fruit pectin
  • 1 drop yellow food coloring
  • 4.5 cups white sugar
Instructions:
  • Simmer dandelion petals in hot water for 10 minutes. Strain and squeeze out liquid from petals. Repeat with the remaining petals.
  • Prepare 3 cups of dandelion-infused water, adjust with tap water if necessary, and transfer to a large pot. Combine lemon juice, pectin, and yellow food coloring; bring to a vigorous boil. Stir in sugar, bring back to a boil, and cook for 1 minute while stirring constantly. Remove from heat and remove any foam from the top if necessary.
  • Transfer the mixture into warm, sterilized jars, leaving a 1/4 inch space at the top. Gently release any air bubbles by running a knife or spatula along the insides. Clean the jar rims with a damp paper towel. Seal with lids and rings securely.
  • Position a rack in the bottom of a large pot, filling it halfway with water. Once boiling, carefully lower jars into the water with a holder spaced 2 inches apart. Add more boiling water if needed to ensure it reaches at least 1 inch above the jars. Cover the pot, bring water to a rolling boil, and process for 7 minutes.
  • Once jars are removed from the pot, place them on a cloth-covered or wood surface, spread a few inches apart. Press down on the top of each lid to ensure a tight seal. Allow the jars to cool for approximately 24 hours.

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