Author: ChefTotal Time: 24 hr 10 minYield: Varies, based on jar sizes
Description
A delightful jelly made from fresh dandelion petals, capturing the essence of spring with its sweet and floral notes. Perfect for spreading on toast or glazing desserts.
Ingredients
Scale:
4 cups dandelion petals
4 cups water
2 tablespoons lemon juice
1 package powdered pectin
4 cups sugar
Instructions
Gently rinse the dandelion flowers under cool water to remove any dirt or insects. Pat them dry with a clean cloth. Carefully pluck the yellow petals, discarding the green sepals to prevent bitterness.
In a large pot, bring 4 cups of water to a boil. Add the dandelion petals, cover, and remove from heat. Allow the petals to steep for 24 hours to extract their flavor fully.
After steeping, strain the liquid through a fine mesh sieve or cheesecloth into another pot to remove the petals, leaving you with dandelion tea.
Add 2 tablespoons of lemon juice and the package of pectin to the dandelion tea. Stir the mixture over medium heat until it reaches a rolling boil.
Gradually add 4 cups of sugar to the boiling mixture, stirring constantly. Bring the mixture back to a boil and maintain for 1-2 minutes.
Remove the pot from heat and skim off any foam. Pour the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Seal with lids and process in a boiling water bath for 5 minutes.
