Dandelion Jelly Recipe
Hey there, my friend. Are you ready to embrace the sunny days of spring? Let me introduce you to a deliciously bright and cheerful treat – homemade dandelion jelly.
It is sunshine in a jar, and the best part?
It is incredibly easy to make.
Why You Will Love This Dandelion Jelly Recipe
Imagine capturing the essence of spring in a sweet, golden spread.
This dandelion jelly recipe is a true celebration of nature’s bounty.
The delicate flavor of dandelion blooms is perfectly balanced with a touch of citrus, creating a unique and refreshing taste.
And let me tell you, the vibrant color alone is enough to brighten anyone’s day.
Ingredients Needed to make this Dandelion Jelly
These are the ingredients you need to make this recipe.
- 4 cups dandelion blooms, rinsed and trimmed
- 3 cups water
- 1/4 cup fresh lemon juice
- 1 package (1.75 oz) powdered pectin
- 4 cups granulated sugar
Alternative Ingredients
| Original Ingredient | Alternative |
| Dandelion Blooms | Chamomile Flowers, Elderflowers, or Hibiscus Flowers |
| Lemon Juice | Orange Juice or Lime Juice |
| Granulated Sugar | Honey or Maple Syrup (adjust amounts) |
Step-By-Step Instructions on How to Make this recipe
Here’s a quick rundown on how to make this delightful dandelion jelly:
Collect fresh dandelion blooms, rinse, and remove the green parts.
Combine the blooms with water and lemon juice in a saucepan.
Simmer until the mixture turns a vibrant yellow color.
Strain the liquid, add pectin, and bring to a rolling boil.
Stir in the sugar and continue boiling for a few minutes.
Ladle the jelly into sterilized jars and seal.
Expert Tips
- Use only the yellow petals, not the green parts, for the best flavor.
- Squeeze the blooms gently to extract more liquid while simmering.
- Adjust the sugar amount to your desired sweetness level.
- For a smoother texture, strain the jelly through a fine mesh sieve.
Utensils You Need To Make this Dandelion Jelly
These are the utensils and/or equipments you need to make this recipe.
- Large saucepan or pot
- Strainer or cheesecloth
- Wooden spoon or heat-resistant spatula
- Ladle
- Canning jars with lids and bands
What to Serve with Dandelion Jelly
Dandelion jelly is incredibly versatile. Spread it on toast, scones, or biscuits for a delightful breakfast treat.
Use it as a glaze for cakes or drizzle it over pancakes or waffles. Or simply enjoy it straight from the jar for a burst of sunshine in every bite.
Frequently asked questions
Can I use dried dandelion blooms instead of fresh ones?
Yes, you can use dried dandelion blooms if fresh ones are not available. However, you may need to adjust the amount of water used and simmering time to extract the desired flavor and color.
How long does dandelion jelly last?
Properly canned and sealed, dandelion jelly can last up to a year stored in a cool, dark place. Once opened, it should be refrigerated and consumed within a few weeks.
Can I substitute the pectin with another thickener?
While pectin is recommended for achieving the perfect jelly consistency, you can try using other thickeners like agar-agar or cornstarch. However, the texture and setting properties may vary.
Is dandelion jelly suitable for vegans?
Yes, this recipe is naturally vegan-friendly. Just be sure to use a vegan brand of pectin and substitute the sugar with a plant-based sweetener like maple syrup or agave nectar.
Can I make dandelion jelly without lemon juice?
Lemon juice helps enhance the flavors and aids in setting the jelly. If you don’t have lemon juice, you can use another citrus juice like lime or orange, or try adding a bit of vinegar instead.
