Dandelion jelly is a lovely and simple summertime treat. Most of the materials should be readily available to you in your own backyard. The only things that may need to be specially ordered would be pectin and canning jars. If you don’t want to purchase canning jars, you can simply reuse old jars and store in the fridge, just be sure to make this recipe in smaller batches.
You can make this recipe in any quantity, just remembering to keep a 1:1 ratio of sugar to dandelion tea. The only item that may change is the amount of pectin, generally you’ll need 1 tablespoon of pectin powder per 4 cups of fruit or flowers.
4 cups of sugar
2 cups of dandelions
4 cups of water
1 packet of pectin
Collect as many dandelions as you can, you’ll want about 2 cups for this recipe. Keep in mind that dandelions are fairly voluminous, and will compress, so you’ll want to collect as many as possible to be safe.
Once you have your dandelions, remove all green parts, you want to only keep the yellow petals and middle of the flower. Removing these parts will prevent bitterness in your jam.
Steep your 2 cups of dandelion petals in 4 cups of boiling water. This will make a tea that will become the liquid of the jelly. You’ll want to let this steep for about 24 hours, this along with the setting time for the jelly, means you’ll want to prep this about two days ahead from when you’d like to try it.
Making the Jelly
To use less pectin, you’ll want to allow the pectin to boil with the dandelion tea before you add sugar. Place the tea and pectin in a pot to boil, optionally you can add a few tablespoons of lemon juice or honey here, to balance out the flavor.
After brought to a boil, remove from heat and add in 4 cups of sugar and stir well. Return to heat and allow to boil for a few minutes.
You’ll then place this liquid in your canning jars, and use whatever method you prefer to seal the jars fully. If you aren’t familiar with canning, you can simply cut down on this recipe and make only a few jars to store in the fridge.
Trying it out
This is a perfect pairing for toast in the morning. It’s also delicious with cheese, so try putting it on your next cheese plate.