1 hr 45 mins
I buy this yummy treat at The Amish Farmer's market.. The lady was kind enough to give me the recipe
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Units: US | Metric
- 1Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly.
- 2Bring the water to a boil and fill the water with dandelion blossom shreds.
- 3Simmer over very gentle heat about 10 minutes.
- 4Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water.
- 5Add more blossoms to the strained water and simmer for about 10 minutes.
- 6Continue simmering and straining until all the blossoms are used up.
- 7Add more water to make up 3 cups. You lose some water because it is caught in the blossoms.
- 8Strain the water very well. I use a coffee filter.
- 9Combine water with lemon juice, sugar and pectin.
- 10Bring to roiling boil and stir until sugar is dissolved.
- 11Boil hard for one minute.
- 13Pour into hot jars and seal. I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier.
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Nutritional Facts for Dandelion Jelly
Serving Size: 1 (90 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 202.3
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 17.8 mg
- Total Carbohydrate 52.8 g
- Dietary Fiber 0.7 g
- Sugars 44.9 g
- Protein 0.0 g
The following items or measurements are not included: