Dandelion Jelly

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Servings: 1 Difficulty: Advanced
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A delicate, floral preserve capturing the essence of spring in every golden spoonful
Dandelion Jelly recipe image
Dandelion Jelly recipe image
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Dandelion Jelly

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1448.9

Description

This traditional Dandelion Jelly transforms foraged spring blossoms into a luminous, amber-hued preserve that tastes like sunshine. The subtle floral notes of the petals are balanced by the bright acidity of fresh lemon juice and the clean sweetness of sugar, resulting in a complex and sophisticated condiment. Unlike heavy jams, this jelly has a light, clear texture that pairs beautifully with mild cheeses, yogurt, or as a glaze for roasted meats. It is a wonderful way to capture the fleeting season of spring, making it a cherished gift or a unique addition to your pantry. Perfect for breakfast spreads, afternoon tea, or elevating simple desserts, this recipe celebrates the beauty of edible flowers.

Ingredients

Directions

  1. Harvest bright yellow dandelion blossoms, ensuring they are free from pesticides, and pack them tightly into a quart container.
  2. Rinse the blossoms quickly in cold water to remove insects and dirt, then drain immediately to prevent sogginess.
  3. Carefully snip off the green stems and sepals (the collar under the petals) from each blossom, keeping only the yellow petals.
  4. Place the cleaned petals and 2 quarts of water in a large enamel or stainless steel saucepan.
  5. Bring the mixture to a boil and simmer for 3 to 4 minutes, or until the water turns a deep golden-yellow color.
  6. Remove from heat and let the mixture cool slightly.
  7. Strain the liquid through a sieve lined with moistened cheesecloth or a fine-mesh strainer, pressing gently on the petals to extract all the juice.
  8. Measure out exactly 3 cups of the strained dandelion liquid.
  9. Pour the liquid into a large kettle or heavy-bottomed pot and stir in the powdered fruit pectin and fresh lemon juice until fully dissolved.
  10. Bring the mixture to a rolling boil over high heat, stirring constantly.
  11. Add the sugar all at once and stir vigorously to ensure it dissolves completely.
  12. Continue to boil hard, stirring constantly, for exactly 2 and 1/2 minutes.
  13. Immediately ladle the hot jelly into hot, sterilized jelly jars, leaving appropriate headspace.
  14. Wipe the rims of the jars, place lids on top, and screw on bands until fingertip tight.
  15. Process the jars in a boiling water bath canner for 5 minutes to seal.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1448.9kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.8mg1%
Total Carbohydrate 374.3g125%
Dietary Fiber 0.0g0%
Sugars 373.9g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: dandelion, jelly, foraging, spring, floral, preserve, petals, lemon, pectin, vegan, homemade, gift, condiment, amber, traditional, tea, cheese, breakfast, seasonal, golden
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