Description
A luminous jelly made from dandelion petals, infused with lemon and honey, perfect for spreading on toast or glazing meats.
Ingredients
Scale
- 2–4 cups Dandelion Petals (gather from pesticide-free areas)
- 4 cups Water (boiling water for steeping)
- ¼ cup Lemon Juice (freshly squeezed)
- 1 package Powdered Pectin (high-methoxyl pectin preferred)
- 3–4 cups Sugar (adjust to taste)
- 1 cup Honey (natural sweetener)
- Fresh Herbs to taste (like mint or basil) — optional
Instructions
- Harvest and prepare petals: Pick bright yellow dandelion flowers from pesticide-free areas, remove the green bases, rinse, and pat dry.
- Steep the petals: Pour boiling water over petals in a heatproof bowl, cover, and steep for 20–30 minutes.
- Strain the infusion: Use a fine-mesh strainer lined with cheesecloth to separate the liquid from the petals.
- Combine with pectin and lemon: In a saucepan, stir the dandelion liquid with pectin and lemon juice, then bring to a boil.
- Add sugar and honey: Once boiling, add sugar and honey, return to a hard boil for 1 minute.
- Test for set (optional): Chill a plate, put a spoon of jelly on it, and check if it wrinkles when pushed.
- Jar and process: Ladle into sterilized jars, leaving headspace, and process in a water bath for about 10 minutes.
- Cool and label: After processing, cool jars and label with date and content.
Notes
Pick petals from pesticide-free locations and remove the green bases to avoid bitterness. You can make the infusion ahead and refrigerate it for up to 24 hours.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 65
- Sugar: 16g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg