Description
A simple recipe for making dandelion jelly without pectin.
Ingredients
Scale
- 2 cups dandelion petals
- 4 cups water
- 1/4 cup lemon juice
- 3 cups sugar
- 1/4 teaspoon salt
Instructions
- Gather dandelion petals and rinse them thoroughly.
- Boil water and add dandelion petals. Let it steep for 30 minutes.
- Strain the mixture to obtain dandelion-infused water.
- Add lemon juice, sugar, and salt to the infused water.
- Bring the mixture to a boil, stirring until sugar is dissolved.
- Cook for about 15-20 minutes until it thickens slightly.
- Pour into sterilized jars and seal.
Notes
- Use only the yellow parts of the dandelion flowers.
- Store jelly in a cool, dark place.
- Adjust lemon juice for desired tartness.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: dandelion jelly recipe, jelly without pectin, dandelion recipes