Description
Homemade dandelion jelly captures the essence of spring with floral and citrus notes, transforming simple petals into an elegant preserve.
Ingredients
- Dandelion flowers (as many as you can pick, pesticide-free)
- Water (enough to cover petals by an inch)
- Sugar (about 1 cup per cup of liquid)
- Lemon juice (1–2 tablespoons per cup of liquid)
- Pectin (regular or low-sugar depending on your choice)
Instructions
- Gather dandelion flowers and rinse well.
- Boil the flowers in water to extract flavor, then strain.
- Measure the liquid, and mix with sugar and lemon juice in a pot.
- Stir in pectin and bring to a boil.
- Pour into sterilized jars and seal.
- Process in a canner if desired for preservation.
Notes
To ensure a crystal-clear jelly, strain carefully and avoid overcooking. Optional: customize with spices or other floral infusions.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Preserve
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg