Delicious Dandelion Jelly Recipe You Can Make Today
This delightful dandelion jelly recipe bursts with sunshine and nostalgia, perfect for all your homemade jam needs.
Equipment
- Medium saucepan
- sterilized jars
- - Strainer
- - Spoon
Ingredients
For the Jelly
- 3 cups packed very fresh dandelion blossoms The fresher the blossoms, the more vibrant your jelly will be!
- 4 cups water Base for extracting flavors.
- 4 cups sugar Adjust to taste if looking for less sweetness.
- 1 box powdered pectin for less sugar recipes Helps the jelly set.
- 2 tablespoons bottled lemon juice Adds tartness and enhances flavor.
- 1 drop yellow food coloring Optional to deepen the golden hue.
Instructions
How to Make Dandelion Jelly
- Gather blossoms: Carefully cut and pluck the yellow dandelion blossoms from the green leaves.
- Boil water: In a medium saucepan, bring 4 cups of water to a rolling boil. Add half of the dandelion blossoms, cover, and let them steep for 20 minutes.
- Strain blossoms: After steeping, strain out the blossoms from the liquid, pressing down to release extra flavor.
- Repeat steeping: Add remaining dandelion blossoms to the steeping water, boil again, and steep for 15 minutes. Strain again.
- Mix jelly ingredients: Combine 3 cups of steeped liquid with sugar, pectin, lemon juice, and food coloring in a saucepan. Heat until sugar dissolves. Boil for 1 minute.
- Jar the jelly: Pour the hot mixture into sterilized jars, leaving 1/4 inch of headspace. Seal and store in the refrigerator.
Notes
Optionally add a sprig of fresh mint to each jar for garnish. Ensure proper measuring and processing for best results.