Sweet and delicious dandelion jelly recipe is the perfect homemade recipe for spring.
With the 2 cups of freshly harvested dandelion flowers, pour boiling water and allow the dandelion tea to steep. This is best done overnight as it allows the dandelion flavor to infuse into the water.
In the morning, strain the flowers from the tea. Be sure to squeeze the flowers to get the dandelion tea out of the flowers.
You should have at least 3 1/2 cups of dandelion tea. If you don't have enough, add a bit of water to make sure there is enough. If you have too much, pour a bit out to have 3 1/2 cups.
In a large stock pot, heat the lemon juice, dandelion tea and pectin to a boil.
Once it gets to a boil, add in all the sugar at once and stir until it all dissolves.
Allow the mixture to get to a hard, rolling boil and stir occasionally enough to keep the bottom from scalding. There will be a lot of foam, you can remove some with a spoon if needed.
Boil at a hard, rolling boil for 1 minute, then turn the burner off and allow the dandelion jelly to stop boiling.
Ladle into prepared half-pint jars and process in your water-bath canner for 10 minutes (adjust for altitude)
Once processed, allow the jelly to sit for 24 hours to give it time to set and the lids to seal. Any jars with lids that don't seal should be refrigerated and eaten within 2 weeks.
Processed jelly can be stored on the shelf for up to 18 months. If jelly does not set, you can re-process or use it a syrup instead.