Dandelion Jelly Recipe

How to Make Dandelion Jelly

1. Gently rinse dandelion flower petals (avoiding stems and green parts). Using a stainless steel pan, combine the petals with 2 quarts of spring water and bring to a boil for 10 minutes. Remove from heat, let cool completely, then strain the mixture through cheesecloth, gently squeezing to extract as much liquid as possible. Strain again through a coffee filter for extra clarity.
2. Measure exactly 3 cups of the strained dandelion liquid. Add 1/4 cup lemon juice, 1 tablespoon lemon zest, and 1/2-ounce powdered pectin (or as package directs, 1-1 1/4 pouches).
3. (Optional) Add 1 split vanilla bean to the mixture.
4. Pour the mixture into a deep, heavy-bottomed pot (a jelly kettle is ideal). Bring to a rolling boil over medium-high heat, stirring frequently.
5. Add 7 cups of granulated sugar. Stir vigorously to completely dissolve the sugar.
6. Continue to boil hard for 1 1/2 minutes, or until the mixture sheets from a wooden spoon (a small amount dropped from the spoon should form a sheet on the surface). Remove from heat; carefully remove vanilla bean (if used) and skim off any foam.
7. Quickly ladle the hot jelly into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe the rims clean, and seal with lids and rings.
8. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing (adjust time based on your altitude). Let cool completely; check seals to ensure they pop (indicating a proper seal).