Prepare dandelion blossoms by cutting off the bottom green portion of the dandelion blossom. Discard the green base of the blossom, and keep the petals in a half gallon mason jar.
4 cups Dandelion petals
Heat the water to a boil, and pour over the dandelion petals in the jar. Allow the jar to cool, and then place the jar in the refrigerator overnight. This will steep the dandelion tea.
8 cups Water
Clean and sterilize the jars, lids, and rings for canning. Use a sink full of extremely hot water, or you can run them through the dishwasher.
Measure the amount of water needed in the water bath canner by filling the jars with water, and placing them in the water bath canner on the rack. Fill the water bath canner until the jars are completely submerged in water, giving an extra inch of water for evaporation. Pull the full jars of water out, and start heating the canner with the lid on.
After the dandelion tea as steeped overnight, strain the dandelion tea of the flowers, and pour the dandelion tea into a large pot. Add lemon juice and pectin to the pot of dandelion tea, and bring the mix to a boil.
¼ cup Lemon juice, 2 boxes Pectin
Once the mixture comes to a boil, add the sugar. Bring the mixture back to a boil for 1 minute. If you have a candy thermometer, try to boil the jelly until it reaches 220°F. This will help the jelly to set nicely (make sure the candy thermometer is not touching the bottom of the pot).
8 cups Sugar
Turn off the heat, and remove lemons if applicable. Place the funnel on the jar, and ladel the dandelion jelly into the canning jars, leaving ¼ inch to ½ inch of headspace. Clean the brim of the mason jars, apply the lids, and finger tigthen the rings. (Imagine tightening the lids for a 3 year old to open.)
Process the dandelion jelly for 10 minutes in ½ pint or pint jars, in a boiling water bath canner, adjusting the time as needed for altitude. (Use the rack, and be sure that the boiling water covers the jars.)
Remove the jars with canning tongs, and place them on a towel on the counter to let them cool.
Leave the jars to seal until tomorrow. Don't touch them, just let them do their thing. (You'll hear the seals popping almost immediately, but leave them alone until they cool.)
The next day, you can remove the rings. Check the seals by lifting the jar by just the lid (with the ring removed). If the seal holds the lid to the jar, it is good for storage. Store at room temperature for up to 18 months without the rings, and do not set anything on top of the lid (this can affect the seal).
Nutrition
Nutrition Facts
Dandelion Jelly
Serving Size
1 Tablespoon
Amount per Serving
Calories
41
% Daily Value*
Fat
0.04
g
0
%
Saturated Fat
0.003
g
0
%
Polyunsaturated Fat
0.005
g
Sodium
3
mg
0
%
Potassium
6
mg
0
%
Carbohydrates
11
g
4
%
Fiber
0.1
g
0
%
Sugar
10
g
11
%
Protein
0.04
g
0
%
Vitamin A
140
IU
3
%
Vitamin B1
0.003
mg
0
%
Vitamin B2
0.01
mg
1
%
Vitamin B3
0.01
mg
0
%
Vitamin B5
0.002
mg
0
%
Vitamin B6
0.004
mg
0
%
Vitamin C
1
mg
1
%
Vitamin E
0.05
mg
0
%
Vitamin K
11
µg
10
%
Calcium
3
mg
0
%
Iron
0.1
mg
1
%
Magnesium
1
mg
0
%
Phosphorus
1
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dandelion, Jam, Jelly
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