Got a yard full of those pesky little yellow flowers? Send your little dandelion picker out to the yard and make some jelly together. This jelly is amazingly sweet and flavorful. The flavor would best be described as tasting like fresh honey.
Dandelion jelly is like sunshine in a jar, and it’s the perfect way to brighten your morning toast.
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Benefits of Dandelion
If you didn’t know, dandelions can be turned into a wide array of products that are nutritious and have great medical benefits. They’re an excellent source of vitamins C, A, and K when cooked or eaten raw.
They have anti-inflammatory properties, which I successfully tested out last year making a dandelion infused massage oil. Plus, they’re also full of antioxidants and are great for your skin.
All in all, they’re more helpful than harmful, depending upon how strongly you’re tied to having a pristine yard.
WHAT DOES DANDELION JELLY TASTE LIKE?
Light floral honey, brightened with a few rays of sunshine and then turned into a simple homemade jelly.
If you’d like to try it yourself before you go through the effort of making it, there are a number of small boutique sellers on Etsy that make it each spring. It’s truly a labor of love, so I’m incredibly happy that they’re willing to spread that love with the world in their shops.
Ingredients
- 3 ¼ cups water, or more as needed
- 4 cups lightly packed dandelion petals, divided
- 2 tablespoons lemon juice
- 1 (1.75 ounce) package powdered fruit pectin
- 1 drop yellow food coloring
- 4 ½ cups white sugar
Directions
- Prep Time: 30 mins
- Cook Time: 50 mins
- Additional Time: 1 day
- Total Time: 1 day 1 hr 20 mins
- Servings: 40
- Yield: 5 cups
- Heat water in a large pot until simmering. Add 2 cups dandelion petals; simmer for 10 minutes. Remove petals with a slotted spoon and strain over a bowl; squeeze out as much liquid from them as possible. Discard petals. Repeat with remaining 2 cups petals.
- Measure out 3 cups of dandelion-infused water, adding tap water to make up the difference if needed, and pour into a large pot. Add lemon juice, pectin, and yellow food coloring; bring to a rolling boil. Add sugar; return to a boil. Cook, stirring constantly, about 1 minute. Remove from heat and skim foam off the surface if needed.
- Pour mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars, 2 inches apart, into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
- Remove the jars from the pot and place on a cloth-covered or wood surface, several inches apart. Press the top of each lid with a finger, ensuring that the seal is tight. Let cool, about 24 hours.
Cook’s Note
You will need about a gallon pail full of blossoms. Use blossoms that are large, bright, and dry. Remove the yellow petals, being careful not to use the green parts (which can be bitter); discard the stems. Pulling the petals from the blossoms is a bit tedious, but make sure you use enough petals. More petals equals more flavor.
