A dandelion is a natural plant with numerous thin, yellow petals on its blossoms. Each flower produces a fluffy white ball of seeds as its petals fall off. Vitamins A, C, and K, as well as some trace quantities of vitamin B, are all present in dandelions. They also include minerals like calcium and iron, which can help with acne, digestive problems, and even cancer. Additionally, dandelion may strengthen the immune system. Dandelion jelly is popular as its roots and leaves are used by herbalists to detoxify the liver and gallbladder and support kidney function.
The taste of dandelion jelly is like the sweetness of honey. It has lovely floral undertones and is sweet, mellow, and lemony. This delicious dandelion jelly makes the best present. If you want to try, kindly follow the tutorials below.
Ingredients That You’ll Need to Make Dandelion Jelly
- 3 ¼ cups of water, or more as needed
- 4 cups of lightly packed dandelion petals, divided
- 2 tablespoons of lemon juice
- 1 (1.75 ounces) package of powdered fruit pectin
- 1 drop of yellow food coloring
- 4 ½ cups of white sugar
Instructions To Make The Dandelion Jelly
Water is heated in a big saucepan until it is simmering. Simmer for 10 minutes after adding 2 cups of dandelion petals. With a slotted spoon, remove the petals, then strain them over a dish while squeezing out as much juice as possible. Remove the petals. Continue with the remaining 2 cups of petals.
Pour 3 cups of the dandelion-infused water into a big pot. If necessary, add additional tap water to make up the difference. Bring to a rolling boil after adding the lemon juice, pectin, and yellow food coloring. Regain a simmer after adding sugar and one minute of continuous stirring during cooking. Removing from the heat and, if required, skimming the foam on top.
Fill sterilized, hot jars with the mixture to within 1/4 inch of the top. Use a clean knife or thin spatula to carefully go around the interior of the pitcher to remove any air bubbles. Cleaning the jar rims is necessary with a moist paper towel to remove any remains. Then add the rings and screw-on lids.
A large pot should have a rack in the bottom and half an inch of water inside. Jars are placed into the heating water using a holder, 2 inches apart, when the water has reached a boil. If additional boiling water is required to hit a height of at least 1 inch above the jar tops, add it now. You should bring the water to a roaring boil before being covered and cooked for 7 minutes.
The jars should be taken out of the pot and spaced far apart on a surface covered in cloth or wood. Make sure the seal is secure by pressing the top of each lid with your finger. Give it about 24 hours to cool. Then you’re done with your dandelion jelly!
Use large, vibrant, and dried blooms; you’ll need approximately a gallon pail’s worth. Discard the stems after removing the yellow petals, being cautious not to utilize the green sections (which might be bitter). Make sure you use enough petals, even though it can be challenging to detach the petals from the blossoms. With more petals, there is more flavor.
How do you preserve Dandelion Jelly?
A cloth on the counter is removed after ten minutes of processing in a water bath canner so the food can finish cooling. And then, check the seals after 24 hours, and store any unopened jars for later use in the refrigerator. The pantry will hold correctly packed and sealed jars for 12 to 18 months.
Moreover, if you eat dandelion jelly along with your favorite desserts, it will be even more enjoyable. You can try cheesecake, cookies, and cupcakes. Such as espresso cupcakes, or you can try a watermelon cake topper, cupcake flower, cupcake fairy topper, and many more!
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