Fresh dandelion jelly has a light, honey-like taste. It is easy to make and brings the taste of spring to your breakfast throughout the year. Dandelion jelly also makes a wonderful and unique gift.
- Pick at least 10 cups of dandelion blossoms. Remove the milky stems to avoid a bitter taste.
- Snip off base of each dandelion flower until you have just yellow petals.
- Pour boiling water over petals. Steep until room temperature or overnight if possible.
- Strain through coffee filter to remove spent petals.
- Add additional water until tea measures 3 Cups.
- Combine tea, lemon juice, box of pectin, sugar into large saucepan.
- Boil until jelly sheets on the back of a spoon.
- Pour into hot jelly jars, leaving 1/4 inch headspace.
- Secure lid and ring to seal.
- Keep petals in freezer to store, until you have the proper amount.
- Some recipes add food coloring, if desired, add 2 drops annatto coloring. This is found in any cheesemaking supply shop.
- If your jelly does not set up properly, open and reboil to thicken. You must use new lids to reseal.
- Only pick flowers from a fresh, unsprayed area.
What You Need
- 4 Cups dandelion petals
- 4 1/2 Cups sugar
- 2 Tbsp. lemon juice
- Large saucepan or soup pot
- Long spoon for stirring