Ingredients
Scale
- 4 cups dandelion petals (or 2 cups packed)
- 4 cups sugar
- 2 Tbsp lemon juice (or 1/2 tsp citric acid)
- 1 box powdered pectin (1.75 oz, such as Sure Jel)
- Boiling water
Instructions
- Harvest roughly 8 cups dandelion flower heads. Remove yellow petals only (discard greens) to yield ~4 cups petals.
- Pour 4 cups boiling water over petals and steep 1–24 hours.
- Strain petals and measure liquid (3 3/4–4 cups dandelion tea).
- Pour tea into heavy-bottomed saucepan. Add lemon juice and pectin; bring to boil (do not add sugar yet).
- Once rapidly boiling, add sugar and stir. Return to hard boil and boil 1–2 minutes.
- Pour jelly into prepared jars, seal, and let set 12–48 hours. Refrigerate or optionally can using a water bath (10 min).
Notes
- Use Sure-Jell, Pomona’s, or Certo pectin according to package instructions.
- Low sugar options available with Pomona’s pectin.
- Properly canned jars last 12–18 months in pantry.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Jelly
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg