Dandelion Jelly

Name: Dandelion Jelly
Total time: 15 min
Yield: 3 servings
Ingredients: 3 cups Dandelion petals; 32 oz Boiling water; 2 tablespoons Lemon juice; 1 packet Sure Jell; 4 cups Sugar

15m

Serves 3

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Dandelion Jelly

tiktok.com

15m

Serves 3

Directions

1Pick about a gallon of dandelions and make sure they are fully open.
2Clean the petals by snipping the green end off and tapping it to remove the green part from the yellow petals.
3Put the petals in a mason jar.
4Fill the jar with boiling water.
5Screw the lid on and let it sit overnight.
6Strain the dandelion tea through a cheesecloth or strainer and squeeze as much liquid as possible until you have 4 cups of liquid.
7Add the liquid to a saucepan, add lemon juice and Sure Jell.
8Bring to a boil and boil for exactly one minute.
9Add sugar and bring to a full rolling boil for one to two minutes, depending on the thickness you want.
10Let it settle, skim off the foam and ladle into mason jars.
11You can either put the jars in the fridge for a couple of months or in the freezer for up to six months. Alternatively, you can run them through a water bath, which will make them shelf-stable for up to two years.

Ingredients

3 cups Dandelion petals
32 oz Boiling water
2 tablespoons Lemon juice
1 packet Sure Jell
4 cups Sugar

Equipment

scissorsmason jarcoffee makercheesecloth or strainersaucepanfunnelmeasuring cup

Dandelion Jelly

15m

Serves 3

tiktok.com

Dandelion Jelly

tiktok.com

15m

Serves 3

Directions

1Pick about a gallon of dandelions and make sure they are fully open.
2Clean the petals by snipping the green end off and tapping it to remove the green part from the yellow petals.
3Put the petals in a mason jar.
4Fill the jar with boiling water.
5Screw the lid on and let it sit overnight.
6Strain the dandelion tea through a cheesecloth or strainer and squeeze as much liquid as possible until you have 4 cups of liquid.
7Add the liquid to a saucepan, add lemon juice and Sure Jell.
8Bring to a boil and boil for exactly one minute.
9Add sugar and bring to a full rolling boil for one to two minutes, depending on the thickness you want.
10Let it settle, skim off the foam and ladle into mason jars.
11You can either put the jars in the fridge for a couple of months or in the freezer for up to six months. Alternatively, you can run them through a water bath, which will make them shelf-stable for up to two years.