Ingredients
Scale
- 2 cups dandelion flowers
- 4 cups sugar
- 1 pkg or 6 tbsp powdered pectin
- 2 tbsp lemon juice
- 1/4 tsp butter
Instructions
- Rinse the dandelion flowers to remove any dirt and remove the stems.
- Cover the cleaned dandelions with 4 cups of boiling water.
- Let it cool, then refrigerate overnight to allow the flavors to develop.
- Strain the mixture to remove the dandelion pieces, ensuring you get a clear liquid.
- Measure the liquid and add water if needed to make a total of 4 cups.
- Pour the liquid into a stock pot, stir in the lemon juice, then sprinkle the pectin on top and heat until it reaches a boil.
- Add the butter and sugar, stirring continuously until the sugar dissolves.
- Boil for one minute, then remove from heat and strain any foam from the top.
- Ladle the jelly into sterilized jars, leaving about ¼ inch of headspace.
- Process the jars in a boiling water canner for 5 minutes.
- Allow the jars to cool and store them in your pantry.
Notes
Ensure to pick dandelions from pesticide-free areas. Lightly pack the flowers when measuring to avoid air pockets. You can also add cinnamon or vanilla for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 15g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: dandelion jelly, homemade jelly, flower jelly, unique spreads