Dandelion Jelly Made with Dandelion Syrup!

The fields are covered in dandelions and I must take advantage of them before they disappear! These tiny medicinal, nutritious plants have a plethora of uses and today I want to share one of my favorites. Dandelion Jelly!

We go through a lot of jam and jelly in this house. We put it on biscuits, bread or toast, pancakes, waffles, pork, sometimes chicken, and sandwiches.

To make this jelly you will first need to make Dandelion Tea. I use Pomona’s Pectin because it allows for very low sweetener recipes and I like to keep the sugar content down, even with natural sweeteners. I like to use Dandelion Syrup as my sweetener because it has a great taste and doing so keeps the cost of this already inexpensive jelly down, substantially! Dandelion Tea has a very mild taste and will take on the flavor of whatever sweetener you use.


Dandelion Jelly

Place 3 pint size mason jars and their lids in a pan of water. Bring it to a boil while you make the jelly. When it boils turn off the heat and cover with a lid.

Mix up the calcium water that comes in the box of Pomona’s Pectin.

Pour 4 cups of dandelion tea into a pot on the stove and heat over medium/high heat.  Add in 4 teaspoons of calcium water, plus 2 Tablespoons of fresh lemon juice and stir to combine.

While the tea is heating whisk 4 teaspoons of the pectin powder into 1/4 cup of dandelion syrup and set aside. You can also use maple syrup or honey.

Add in the dandelion syrup or sweetener of your choice,  1/2 cup of sweetener at a time, up to 4 cups total, depending on your preferred sweetness. I used 1 1/2 cups of Dandelion Syrup.

When the liquid comes to a boil vigorously stir in the pectin powder/sweetener mix you made up earlier. Stir for  5 minutes and then remove the pan from the heat. You might feel as though it tastes too mild at this point, but don’t worry. The flavor continues to develop as the jelly cools.

Carefully remove the hot jars from the water and place on a towel. Ladle the hot jelly into the jars. Wipe the rims and screw the tops on, lightly. Leave them to sit while they cool. The lids will make a lovely ping sound when they seal. After they are completely cool tighten the lids. They should be good for a year.

*I used the basic cooked jelly recipe from the instruction sheet inside the box.

** Sometimes I add in 1 Tablespoon of vanilla and/or  1/2 teaspoon ginger powder. MMM!!!

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