Dandelion Jelly
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 mins
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Additional Time
1 d
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Total Time
1 d 22 mins
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Servings
16 tbsp
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Calories
48 kcal
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Course
Condiments
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Cuisine
American
Dandelion Jelly
Description
The Dandelion Jelly recipe uses approximately one pint of steeped dandelion petals, combined with powdered pectin designed for sugar, a measured amount of sugar, and bottled lemon juice to achieve proper gelation. The petals are carefully separated from the flowers and infused in boiling water for 24 hours in the refrigerator to develop flavor without over-extraction. After straining through cheesecloth and squeezing to preserve the infused liquid, pectin and sugar are added and boiled briefly to set the jelly. Finally, the jelly is cooled in sterilized jars and refrigerated.
This jelly produces a delicate floral flavor and translucent texture that highlights the dandelion petals without bitterness, making it a subtle, homemade spread. Using powdered pectin formulated for sugar, not honey or freezer jam types, is essential for the jelly to gel correctly.
Dandelion Jelly can be served like any fruit jelly, on toast or used as a light topping for sweets, providing a seasonal unique flavor. Due to the infusion method, it is especially suited for those interested in preserving wildflowers in culinary use.
Ensure to use the correct powdered pectin suitable for sugar and avoid oversteeping the petals beyond 24 hours as flavor extraction plateaus. The jelly stores well refrigerated after cooling overnight.
Ingredients
- 6 tsp powdered pectin one that uses sugar not honey
- 1½ oz dandelion petals or enough to fill one U.S. measuring cup
- 1 pint water
- 6 oz sugar
- 1 tbsp lemon juice bottled
Instructions
- Using kitchen shears or a knife, cut the yellow petals off the flower heads.
- Boil water, enough to submerge the flower petals in a jar, about 1 pint.
- Put the Dandelion petals into the mason jar and pour boiling water onto them.
- Place the Dandelion infusion into the refrigerator for around 24 hours. Going beyond that will not infuse any more flavor from the flower petals.
- Remove the Dandelion infusion from the refrigerator and pour through a fine cheese cloth into a pot.
- Squeeze the cheese cloth to allow all of the infused water to get into the pot.
- Half the lemon and squeeze in 1 tbsp of juice into the pot.
- Add the pectin to the Dandelion infusion. Next add the sugar.
- Bring the Dandelion infusion to a boil and boil for 1-2 minutes.
- Then pour the Dandelion Jelly into a mason jar, screw on the lid, allow to cool, possibly even overnight and then place in the refrigerator.
Notes
- Use powdered pectin made specifically for sugar; avoid pectins for honey or freezer jam to ensure proper setting.
- Do not steep dandelion petals longer than 24 hours as extra infusion won't improve flavor.
- Store the jelly refrigerated after cooling, ideally overnight, for best texture and preservation.
- Ensure dandelion petals are clean and free of green parts to prevent bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tbsp
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Serving | 1tbsp | |
| Calories | 48kcal | 2% |
| Carbohydrates | 13g | 4% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 7mg | 0% |
| Potassium | 12mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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