Golden Dandelion Blossom Jelly

Name: Golden Dandelion Blossom Jelly
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 40 servings
Cuisine: International
Ingredients: 4 cups Dandelion Herbal Tea Bags; 2 tbsp Lemon Juice; 1.75 oz Powdered Sugar; 4.5 cups Sugar; 3.25 cups Water; 1 dash Yellow Food Coloring

Dessert 🍰 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Low-FODMAP Halal 🕌Kosher ✡️Pescatarian 🐟

Golden Dandelion Blossom Jelly captures a delicate, honey-like sweetness with gentle floral notes from steeped petals. Its bright, sunlit hue and clean finish make it special on buttered toast, flaky biscuits, or as a glaze for pastries. Serve this jarred treat at spring brunches or as a thoughtful homemade gift to showcase a unique, garden-inspired spread.

Prep30 mins
Cook50 mins
Serves40
DifficultyMedium

1

Heat water in a large pot until it is simmering. Add 2 cups dandelion petals and simmer for 10 minutes. Remove the petals with a slotted spoon and strain them over a bowl; squeeze out as much liquid as possible. Discard the petals. Repeat with the remaining 2 cups petals.
2

Measure 3 cups of the dandelion-infused water, adding tap water if needed to reach the amount, and pour it into a large pot. Add lemon juice, pectin, and yellow food coloring; bring to a rolling boil. Add sugar and return to a boil. Cook, stirring constantly, about 1 minute. Remove from heat and skim off any foam on the surface if needed.
3

Pour the mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the inside of the jars to release any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Place the lids on and screw on the rings.
4

Place a rack in the bottom of a large pot and fill it halfway with water. Bring to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water if needed to raise the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
5

Remove the jars from the pot and set them on a cloth-covered or wooden surface, several inches apart. Press the top of each lid with a finger to ensure the seal is tight. Let cool about 24 hours.