Description
A delightful sweet and floral homemade dandelion jelly enhanced with vanilla bean and lemon zest, perfect for spreading on toast or serving with scones.
Ingredients
Scale
- 4 cups fresh dandelion petals (yellow parts only)
- 4 cups granulated sugar
- Juice from 2 medium lemons
- Zest from 1 lemon
- 1 whole vanilla bean, split and scraped
- 4 cups water
- 1 pouch liquid pectin
Instructions
- Pick and prep petals: Gently pick fresh dandelion petals, avoiding any green parts. Rinse petals under cold water and spread them on a clean towel to dry for about 30 minutes.
- Make the dandelion infusion: Combine the dried petals and water in a large pot, bring to a boil, then simmer gently for 20 minutes.
- Strain the infusion: Strain the mixture through a fine mesh strainer into a large bowl or pot, extracting as much liquid as possible.
- Return liquid and add flavorings: Return the strained liquid to the pot, stir in sugar, lemon juice, lemon zest, and scraped vanilla bean seeds.
- Bring to a rolling boil: Heat the mixture over medium-high, stirring frequently, and bring to a full, rolling boil.
- Add liquid pectin: Remove from heat, stir in the liquid pectin, and return to a rolling boil for 1–2 minutes.
- Test the set: Chill a small plate in the freezer, place a teaspoon of jelly on it, and check if it wrinkles after cooling.
- Jar the jelly: Ladle hot jelly into sterilized glass jars, leaving 1/4 inch headspace, and seal them with lids.
- Process or cool: Optionally process jars in boiling water for 10 minutes or cool and refrigerate.
Notes
Harvest petals from pesticide-free areas and avoid green parts to prevent bitterness. Clean jars properly to ensure a longer shelf life.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg