Ingredients:

  • Approximately 4 cups (about 200-250g) fresh dandelion flower heads, petals only, thoroughly washed
  • 4 cups (946 ml) boiling water
  • 4 tablespoons (56.7g) lemon juice, freshly squeezed
  • 4 cups (800g) granulated sugar
  • 1 package (1.75 oz / 49.6 g) powdered pectin (optional)
  • 1/2 teaspoon (2.5ml) unsalted butter (optional)

Instructions:

  1. Wash the dandelion petals thoroughly. Steep the petals in boiling water for 8-12 hours.
  2. Strain the infusion through a fine-mesh sieve or cheesecloth-lined colander (or jelly bag) to extract the liquid. Discard the dandelion petals.
  3. In a large pot, combine the strained dandelion infusion, lemon juice, and optional pectin (if using).
  4. Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
  5. Gradually add the sugar, stirring constantly until dissolved.
  6. Continue boiling vigorously, stirring frequently, until the jelly reaches setting point (220°F / 104°C on a candy thermometer) or passes the wrinkle test. Add butter if foaming.
  7. Remove the pot from the heat. Skim off any foam that has formed on the surface using a clean spoon.
  8. Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands fingertip tight.
  9. Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal and shelf-stable product. (If not canning, refrigerate immediately).
  10. Remove the jars from the water bath and let them cool completely on a wire rack. You should hear a pop as the lids seal. Store in a cool, dark place.