Dandelion Jelly

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A good friend of mine is an amazing baker and she loves to bring samples of her goodies, when she comes to visit. The other week, she brought some of her dandelion jelly.

Honestly, I was expecting a bitter after taste. To my surprise it taste like honey! I loved it so much I had to give it a try!

My kiddos loved the opportunity to pick as many flower heads as they could! Some stayed to pick the petals off and some loved participating in mixing the boiling mixture. It was fun!

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Dandelion Jelly

Yield: 4X 250 ml mason jars

Author: HOMESTEAD TO TABLE

Prep time: 30 MinCook time: 5 MinInactive time: 24 HourTotal time: 24 H & 35 M

Ingredients

• 2 cups of dandelion petals
• 3 cups of boiling water
• 1 cup of monk fruit sugar (white sugar works too)
• 4 Tbs of pectin
• 2 Tbs of lemon juice
• Cheesecloth or nut bag to strain
• 4 250 ml masson jars

Instructions

1. Pick dandelions flower heads that has not been sprayed with any chemicals. Rince to remove bugs or dust etc.
2. Add 2 cups of dandelion petals to a jar.
3. Add 3 cups of boiling water to submerge every petal.
4. Let the mixture cool down before putting a lid on your jar.
5. Once cooled down, refrigerate for 24 hours.
6. Strain the mixture from it’s petals using a double layered cheesecloth or nut bag.
7. Bring the 3 cups of liquid gold to a boil.
8. Add 4 Tbs of pectin.
9. 1 cup of monk fruit sugar substitute. 
10. 2 Tbs of lemon juice.
11. Mix well till all sugar and pectin is dissolved.
12. Add the mixture to clean Masson jars. If freezing, don’t over fill your jar. Liquid expands once frozen. You don’t want your jars to break in the freezer. You can use plastic containers too.
13. Refrigerate and let the jelly set.
14. Enjoy on warm corn bread, muffins toasts or even ice cream!
15. xo

Notes:

The “Green” part of the flower head has a bitter taste. Thus why I highly suggest to only use the petals for this recipe.

If it’s too hard for your lil ones to pick the petals with their fingers, wait till the flower close. Then let them use a pair of scissors to cut the petals off the flower head. 

If using your fingers, use freshly picked dandelions. It’s easier when the flower is nicely opened.

Regular granulated white sugar works well too. The recipe I followed used 2 cups of sugar. I chose to cut it in half. Using a freezer jam pectin I was able to make it work. Keep in mind every time you cut sugar from a jelly receipt, the consistence will be a bit runnier.

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