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, avoiding green parts.
- Boil water and add petals. Steep for 24 hours.
- Strain the mixture to remove petals.
- Add lemon juice, sugar, and salt to the liquid.
- Bring to a boil, stirring until sugar dissolves.
- Cook until the mixture reaches a jelly-like consistency.
- Pour into sterilized jars and seal.
Notes
- Use only yellow petals for best flavor.
- Store in a cool, dark place.
- Refrigerate after opening.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: dandelion jelly recipe without pectin