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8 oz jar and closeup of dandelion jelly
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Homemade Dandelion Jelly

Jelly made with dandelion petals and elderflower liqueur
Course condiment
Keyword dandelion jelly, homemade jelly, jellies, preserves
Prep Time 30 minutes
Cook Time 15 minutes
Harvesting time 2 hours 30 minutes
Servings 128
Calories 37kcal
Author dorothy stainbrook

Equipment

  • large pot
  • thermometer
  • 8- 8 oz mason jars (with lids and bands)
  • waterbath equipment if you plan to waterbath jars

Ingredients

  • 3 cups dandelion petals lightly packed
  • 5 cups water
  • 5 1/2 cups sugar
  • 1/4 cup lemon juice freshly squeezed
  • 1/3 cup dry pectin plus 1 Tbsp
  • 2 oz elderflower liqueur alternatively use an infusion bag of aromatics

Instructions

  • Harvest dandelions and remove any green parts or bugs. Measure out 2-3 cups dandelion petals and place in large glass jar. Boil a pot of water and pour 5 cups over dandelion petals. Allow to cool and then place in the refrigerator for at least 24 hours.
  • Strain jar of dandelions, disposing of the petals and reserving the liquid. You should have 4 or more cups of dandelion juice now.
  • Place the jars in warm oven (about 250° F) so they will be hot when being filled with jelly.
    Heat 4 cups of dandelion juice and the lemon juice in a large stock pot. When the juice reaches 160 degrees add the 1/3 cup plus 1 Tbsp dry pectin and stir thoroughly (use a whisk if you have it). Bring to a rolling boil and boil for 2 minutes.
  • Add the sugar and elder flower liqueur. Stir continuously to combine and dissolve. Return the temperature to 200.
  • When jelly has reached 200 ° F, remove the pot from the heat and pour into 8 oz canning jars. Leave 1/4” headspace and skim foam. Place hot lids on the jars and secure with the bands (not too tight). Should make about 8 jars.
  • Either place jars in a water bath or allow jelly to cool on a rack without moving. It may take a full day or two before the jelly is completely gelled.

Notes

The recipe I found online called for 2 cups of dandelion petals and 4 cups water for 1 batch, but that may not give you 4 cups of juice once strained. You need 4 cups of juice to make the jelly, so I would use 3 cups of dandelion petals and 5 cups of water and let it sit (macerate) for a while longer

Nutrition

Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 1mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg