Dandelion Jelly Recipe: A Sweet Taste of Spring

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

1. Simmer dandelion petals in water to extract their flavor. In a large pot, heat water until simmering, then add 2 cups of dandelion petals. Simmer for 10 minutes. Remove the petals with a slotted spoon and strain the liquid into a bowl, squeezing out as much liquid as possible. Discard the used petals. Repeat this process with the remaining 2 cups of petals to maximize the dandelion infusion.
2. Combine dandelion-infused water with lemon juice, pectin, and food coloring. Measure out 3 cups of the dandelion-infused water, adding tap water if needed to reach the required amount, and pour it into a large pot. Add lemon juice, pectin, and yellow food coloring. Bring the mixture to a rolling boil, then add the sugar. Return to a boil and cook, stirring constantly, for about 1 minute. Remove from heat and skim off any foam from the surface, if necessary, for a clear jelly.
3. Fill sterilized jars with the dandelion jelly mixture, leaving space at the top. Carefully pour the hot mixture into hot, sterilized jars, leaving about 1/4 inch of space at the top. Use a clean knife or a thin spatula to run around the insides of the jars, releasing any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to ensure they are clean. Then, top each jar with a lid and screw on the rings.
4. Process the filled jars in a boiling water bath to ensure proper sealing. Place a rack in the bottom of a large pot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water using a jar holder, spacing them about 2 inches apart. If needed, add more boiling water to ensure the water level is at least 1 inch above the tops of the jars. Bring the water back to a rolling boil, cover the pot, and process the jars for 7 minutes to seal them properly.
5. Cool the jars and check the seals to ensure successful preservation. Remove the jars from the pot and place them on a cloth-covered or wooden surface, leaving several inches of space between them. Gently press the top of each lid with a finger to check that the seal is tight. Allow the jars to cool completely, about 24 hours, undisturbed. Listen for a popping sound as they cool, which indicates a successful seal.

Nutrition

• Calories: 92 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sugar Content: 22 g
• Sodium Content: 4 mg
• Protein Content: 0 g
• Cholesterol Content: 0 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g