Dandelion Jelly

11 Ratings
  • 5 3
  • 4 5
  • 3 2
  • 2 1
  • 1 0

This "jelly" does not require the sterilizing and sealing process commonly used for jams and preserves. Simply keep it refrigerated in an airtight container, and enjoy for up to 2 weeks.

Martha Stewart Living, April 2008

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Credit: Marcus Nilsson

Recipe Summary test

Yield:
Makes 4 cups
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Ingredients

Directions

  • Bring water and dandelion blossoms to a boil in a medium saucepan. Reduce heat to medium, and simmer for 3 minutes. Remove from heat, and let stand for 10 minutes. Strain through a fine sieve into a measuring cup, pressing solids. Discard blossoms. (You should have 3 cups of liquid; add water if necessary.)

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  • Combine pectin and 1/2 cup sugar in a small bowl. Bring dandelion liquid and remaining 4 cups sugar to a boil, stirring constantly to dissolve sugar. Add the pectin mixture, stirring constantly to dissolve pectin and sugar. Add lemon juice, and boil for 1 minute. Skim foam from the surface. Let cool slightly.

  • Pour mixture into an airtight container. Cover with a lid. Refrigerate until set, about 4 hours.

Cook's Notes

Jelly can be refrigerated in the airtight container for up to 2 weeks.

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Reviews (1)

11 Ratings
  • 5 3
  • 4 5
  • 3 2
  • 2 1
  • 1 0
Martha Stewart Member
04/05/2015
I followed this to a T. It sat in the fridge overnight. It is still extremely thin and not jelly like at all. It does have a nice taste but will be used as an ice cream topper, on pancakes or maybe even a marinate for a sweet chicken. I don't know if I will try to mix more pectin into it. It would make a lovely jelly. I will try this one again but double or maybe even triple the pectin.
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