Recipe: Dandelion Jelly
Yields: About 6 half-pint jars | Total Time: 2 hours
Special Equipment: Canning Jars, Water Bath Canner
Introduction:
What many consider a pesky weed, I see as a goldmine of flavor and nutrition. Dandelions aren’t just a pop of yellow in your yard—they’re packed with vitamins and minerals, and every part of this plant has its use. The leaves make a nutrient-dense salad, the roots can be brewed into tea, and the flowers? They transform into this delicate and delicious Dandelion Jelly. It’s a fantastic way to get the whole family involved—kids love gathering the bright blooms, making the preparation as fun as the final product! Using unrefined sugar, this recipe celebrates nature’s bounty while keeping things natural. If you’re feeling adventurous, chamomile blossoms are another lovely floral option for this recipe.
Ingredients:
- 2 cups dandelion petals (or chamomile blossoms), about 4 cups of whole flowers, rinsed and cleaned of green parts
- 4 cups water
- 2 tablespoons lemon juice
- 1 package powdered pectin (about 1.75 oz, follow package instructions)
- 4 cups unrefined sugar
Instructions:
1. Prepare the Dandelions (or Chamomile):
Start by gathering about 4 cups of dandelion flowers, making sure to rinse them well to remove dirt and bugs. Remove the green parts, keeping only the yellow petals (or white chamomile blossoms), which will give the jelly its vibrant flavor.
2. Make the Floral Tea:
In a large saucepan, combine the dandelion petals (or chamomile) with 4 cups of water. Bring to a boil, then lower the heat and let the mixture simmer for about 10 minutes. Once done, strain the liquid through a fine mesh sieve or cheesecloth, pressing the petals to extract all the floral goodness. This will yield about 3 cups of fragrant floral tea.
3. Prepare the Jelly:
Pour the strained floral tea back into the saucepan. Add the lemon juice and powdered pectin, stirring until well combined. Bring the mixture to a full rolling boil over high heat, stirring frequently to avoid scorching.
4. Sweeten the Jelly:
Add the unrefined sugar all at once and stir until dissolved. Return the mixture to a rolling boil, cooking for 1-2 minutes. You’ll notice the jelly starting to thicken and set as you stir.
5. Canning the Jelly:
Remove the jelly from heat and skim off any foam that may have formed on top. Carefully ladle the hot jelly into sterilized canning jars, leaving about 1/4 inch of headspace. Wipe the rims clean and secure the lids and bands tightly.
6. Process in Water Bath Canner:
Process the jars in a water bath canner for 10 minutes to ensure they’re properly sealed. Once done, carefully remove the jars and allow them to cool completely. After cooling, check that the seals are secure before storing.
Chef’s Tip:
Not only is this Dandelion Jelly a tasty treat, but it also makes a thoughtful and unique gift for friends who love exploring nature’s flavors. Try switching it up with chamomile or other edible flowers for a twist, and let this recipe become a staple in your kitchen pantry.
