Dandelion Jelly is a sweet yellow jelly that tastes almost like soft honey. This is a small batch jelly recipe that only requires refrigeration, no canning!
- 4 cups water
- 4 cups dandelion blossoms (only the yellow and white parts – it’s ok if there is a bit of green)
- 1 – 1.75 ounce package of powdered fruit pectin (49 g)
- 4 1/2 cups sugar
- 2 tbsp fresh lemon juice
- In a strainer, rinse the dandelion blossoms, then remove and discard the green parts. You only want the yellow and white portion of the dandelion (it’s ok if there is a bit of green).
- In a large saucepan bring 4 cups of water and the dandelions to a boil over medium heat.
- Simmer for about 5 minutes.
- Remove from the heat and let rest for about 10 minutes.
- Using a fine sieve, strain the mixture into a large bowl or measuring cup. Press the mixture to get as much of the liquid as you can from it. You should have 3 cups of liquid at this point. If you don’t, just top it up with extra water.
- Discard the dandelion blossoms.
- Pour the dandelion liquid back into the saucepan, add the pectin and bring to a boil.
- Then add the sugar and lemon juice. Bring to a boil, stirring it constantly to dissolve the sugar. This should only take about 1 – 2 minutes.
- Remove from the heat and let cool slightly.
- Skim any foam that may have appeared on the surface.
- Pour the mixture into sterile jars, leaving about 1/4 inch from the top.
- Add lids and refrigerate until the jelly has set, this will take about 4 hours.
- Keep in the fridge between uses.
- Category: Jams and Jellies
Keywords: dandelion jelly