Golden Dandelion Jelly

Name: Golden Dandelion Jelly
Total time: 25 h 20 min
Yield: 40
Ingredients: 3.25 cups (800 ml) water, or more as needed; 4 cups (940 ml) lightly packed dandelion petals, divided; 2 tablespoons lemon juice; 1 (1.75 ounce) package powdered fruit pectin; 1 drop yellow food coloring; 4.5 cups (900 g) white sugar

Turn your yard's dandelions into a sweet, golden jelly with a delicate flavor reminiscent of fresh honey.

25 hr 20 min

easy

92kcal

calories

24g

carbohydrates

fat

fiber

protein

4mg

sodium

22g

sugar

Jam / Jelly American

Ingredients

3.25 cups (800 ml) water, or more as needed

4 cups (940 ml) lightly packed dandelion petals, divided

2 tablespoons lemon juice

1 (1.75 ounce) package powdered fruit pectin

1 drop yellow food coloring

4.5 cups (900 g) white sugar

Directions

Step 1

In a large pot, bring water to a simmer. Add 2 cups of dandelion petals and simmer for 10 minutes. Remove the petals with a slotted spoon and strain over a bowl, squeezing out as much liquid as possible. Discard the petals. Repeat with the remaining 2 cups of petals.

Step 2

Measure out 3 cups of dandelion-infused water, adding tap water if needed, and pour into a large pot. Add lemon juice, pectin, and yellow food coloring. Bring to a rolling boil, then add the sugar. Return to a boil and cook, stirring constantly, for about 1 minute. Remove from heat and skim off any foam if needed.

Step 3

Fill hot, sterilized jars with the jelly, leaving 1/4 inch of space at the top. Remove any air bubbles by running a clean knife or thin spatula around the inside of the jars. Wipe the jar rims with a moist paper towel, then top with lids and screw on rings.

Step 4

Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water if necessary to ensure the water level is at least 1 inch above the jar tops. Cover the pot and process for 7 minutes at a rolling boil.

Step 5

Remove the jars from the pot and place them several inches apart on a cloth-covered or wooden surface. Press the top of each lid with a finger to ensure a tight seal. Let the jars cool for about 24 hours.