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Fresh Dandelion Jelly

A delightful jelly made from fresh dandelion petals, bursting with floral sweetness and perfect for spreading on toast.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Preserves, Snack
Cuisine: American, Traditional
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2-4 cups Dandelion Petals Avoid the green parts; opt for organic, chemical-free petals for the best flavor.
  • 4 cups Water
  • 2 tablespoons Fresh Lemon Juice Ensure it’s freshly squeezed for optimal brightness.
  • 1 box (1.75 oz or 6 tablespoons) Powdered Pectin
  • 4 cups Granulated Sugar

Method
 

Preparation
  1. Gather your ingredients and measure them out correctly to ensure a smooth cooking process.
  2. Carefully pick the dandelion petals, avoiding green parts, aiming for a full cup.
Creating the Jelly Base
  1. In a large pot, combine the dandelion petals and water, bringing it to a rolling boil over medium-high heat. Allow it to simmer for 10-15 minutes until the liquid transforms into a vibrant yellow.
  2. Strain the colorful liquid through a fine mesh sieve or cheesecloth into a bowl, discarding the petals.
  3. Pour the strained liquid back into the pot, adding both the freshly squeezed lemon juice and powdered pectin, stirring well. Bring this mixture to a full boil.
  4. Add granulated sugar all at once, and stir continuously. Bring back to a rolling boil for another minute, ensuring everything is well combined.
  5. Remove from heat and let cool slightly. Pour into sterilized jars while still warm.
  6. Seal the jars and let them cool at room temperature. If you plan to store them long-term, process in a hot water bath for 5-10 minutes.

Notes

Store unopened jars in a cool, dark place; refrigerate opened jars and consume within a few weeks. To elevate the nutritional value, consider using monk fruit sweetener as a sugar alternative or adding chia seeds for fiber.