Ingredients
Scale
- 2 cups dandelion flowers (harvested from untreated areas)
- 4 cups boiling water
- 1/4 cup fresh lemon juice
- 1 packet powdered pectin
- 1 tablespoon butter (optional)
- 1 cup granulated sugar
Instructions
- Rinse dandelion flowers under cold water and place them in a large bowl.
- Pour boiling water over the flowers and steep for 24 hours at room temperature.
- Strain the liquid through a fine mesh sieve or cheesecloth into another bowl.
- In a large pot, combine the strained liquid with lemon juice and bring to a gentle boil. Stir in powdered pectin until dissolved.
- Gradually add granulated sugar while stirring constantly. Boil for about 10 minutes until thickened.
- Use a funnel to pour hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal jars tightly.
- Process jars in boiling water for 5–10 minutes to ensure proper sealing.
- Allow jars to cool completely before storing in a cool, dark place.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg