Dandelion jelly is a delightful and unique spread that captures the sweet, floral essence of dandelion flowers. This jelly is perfect for slathering on toast, biscuits, or using as a topping for desserts.
Ingredients
- 2 cups dandelion flowers (washed and stems removed)
- 4 cups water
- 1/4 cup lemon juice (about 2 lemons)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 5 cups granulated sugar
Instructions
1. In a large pot, bring the 4 cups of water to a boil.
2. Add the washed dandelion flowers to the boiling water, cover, and simmer for about 10-15 minutes.
3. After simmering, remove from heat and let the mixture steep for an additional 30 minutes.
4. Strain the liquid through a fine mesh sieve or cheesecloth into a clean bowl, discarding the flowers. You should have about 3 cups of dandelion tea.
5. In a clean pot, combine the dandelion tea, lemon juice, and fruit pectin. Stir well.
6. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
7. Once boiling, add the granulated sugar all at once, stirring until it is completely dissolved.
8. Bring the mixture back to a rapid boil and cook for 1-2 minutes, or until it reaches the desired consistency (check for doneness using the spoon test or a candy thermometer, which should read 220°F or 104°C).
9. Remove from heat and skim off any foam that may have formed on the surface.
10. Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.
11. Wipe the rims of the jars with a clean cloth to ensure a good seal, then place the lids on top and screw on the metal bands until just fingertip-tight.
12. Process the jars in a boiling water bath for 5-10 minutes for long-term storage (this step is optional if you plan to refrigerate and consume the jelly within a few weeks).
13. Allow the jars to cool completely at room temperature. Once cooled, check the seals. The lids should not flex up and down when pressed.
Aprile's Kitchen 