Description
A straightforward preserve made from dandelion petals, lemon, sugar, and vanilla bean; yields a firm, floral jelly perfect for gifts.
Ingredients
Scale
- 4 cups fresh dandelion petals (no stems or green parts)
- 4 cups water (950 ml)
- 1/4 cup freshly squeezed lemon juice (60 ml)
- 1 whole vanilla bean, split and scraped (seeds plus pod)
- 4 cups granulated sugar (800 g)
- 1/4 cup liquid pectin (60 ml)
Instructions
- Collect about 4 cups of fresh dandelion petals on a dry day. Avoid any with green parts or stems.
- Rinse gently under cold water and pat dry.
- Place the petals in a large pot and add 4 cups of water.
- Split and scrape the vanilla bean, adding both seeds and pod to the pot.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
- Strain the liquid through a fine mesh strainer lined with cheesecloth into a large bowl or pot.
- Press gently on the petals to extract flavor. Discard petals and vanilla pod.
- Stir in 1/4 cup lemon juice and 4 cups granulated sugar into the warm liquid until sugar dissolves.
- Return mixture to the pot and bring to a full rolling boil over medium-high heat, stirring constantly.
- Add 1/4 cup liquid pectin and stir vigorously for 1-2 minutes.
- Boil hard for exactly 1 minute.
- Test the jelly by placing a small spoonful on a cold plate and tilting it.
- Ladle hot jelly into sterilized jars, leaving about 1/4 inch headspace.
- Wipe rims clean, seal with lids, and let cool to room temperature.
Notes
For longer storage, process jars in a hot water bath. Label jars with the date.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Preserve
- Method: Canning
- Cuisine: Homemade
Nutrition
- Serving Size: 1 tablespoon
- Calories: 150
- Sugar: 30g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg