Dandelion Jelly

I'm obsessed with dandelions! Not only are they these cheerful little sunshine bursts all over the yard, but they also turn into the most delightful dandelion jelly. Trust me, you gotta try it! This recipe makes about 4 half-pint jars of jelly. As a bonus, I've also included a sugar free option. 

Ingredients:

• 3 cups dandelion flower petals (yellow only, discard green parts)
• 3 ½ cups water
• 1 package (1 ¾ ounces) powdered fruit pectin
• 5 ½ cups sugar
• 2 tablespoons lemon juice

Instructions:

• Prepare the Dandelion Flowers: Rinse the dandelion flower petals thoroughly to remove any dirt or debris. You only want the yellow petals, discard the green parts. Measure out 3 cups of packed yellow petals.
• Make the Dandelion Tea: In a large saucepan, combine the dandelion petals and water. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the liquid through a fine-mesh sieve, pressing on the petals with a spoon to extract as much liquid as possible. Discard the spent petals.
• Prepare for Canning: While the dandelion tea cools slightly, sterilize your jars, lids, and bands according to canning guidelines (https://nchfp.uga.edu/how/can/canning-).
• Jelly Making: In a clean saucepan, combine the dandelion tea, lemon juice, and powdered fruit pectin. Whisk constantly over medium heat until the pectin dissolves and the mixture comes to a full rolling boil. Boil hard for 1 minute, stirring constantly.
• Sweeten and Jar: Remove the pan from heat and stir in the sugar all at once. Bring back to a full rolling boil and boil hard for another minute, stirring constantly.
• Fill the Jars: Quickly skim any foam from the surface of the jelly. Carefully ladle the hot jelly into the prepared jars, leaving ¼ inch headspace. Wipe the rims of the jars with a clean damp cloth. Secure the lids and bands according to canning guidelines.
• Process the Jars: Process the filled jars in a boiling water bath canner for 10 minutes (adjust for your altitude if necessary). Refer to canning guidelines for specific processing times based on your location (https://nchfp.uga.edu/how/can/canning-).
• Cool and Store: After processing, remove the jars from the canner and let them cool completely on a wire rack for 24 hours. Check for seals - if the lids haven't popped, the jars are not sealed properly and the jelly should be refrigerated. Properly sealed jars can be stored in a cool, dark place for up to a year.

Tips:

• Only use dandelions from areas free of pesticides and herbicides.
• Wear gloves when harvesting dandelions to protect your hands.
• You can substitute lemon juice with another citrus juice like lime or orange for a different flavor twist.
• Enjoy your homemade dandelion jelly on toast, biscuits, or even use it to make a yogurt parfait.

While there isn't a true keto-friendly version of dandelion jelly due to the high sugar content, here's a recipe for a sugar-free dandelion jam that can be a good alternative for those on a keto diet. It's important to note that this recipe won't have the same jelly-like texture as traditional jam, but it will still have a delicious dandelion flavor.

Keto Dandelion Jam

Ingredients:

• 3 cups dandelion flower petals (yellow only, discard green parts)
• 3 ½ cups water
• ½ cup powdered erythritol or other keto-friendly sweetener (start with ½ cup and adjust to taste)
• 2 tablespoons lemon juice
• 1 tablespoon chia seeds
• 1 tablespoon psyllium husk powder (optional, for thickening)

  Instructions:

  1. Prepare the Dandelion Flowers: Rinse the dandelion flower petals thoroughly to remove any dirt or debris. Separate the yellow petals from the green parts and discard the green. Measure out 3 cups of packed yellow petals.

  2. Make the Dandelion Tea: In a large saucepan, combine the dandelion petals and water. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the liquid through a fine-mesh sieve, pressing on the petals with a spoon to extract as much liquid as possible. Discard the spent petals.

  3. Thicken the Mixture: In a clean saucepan, combine the dandelion tea, lemon juice, erythritol, and chia seeds. Bring the mixture to a simmer over medium heat, stirring constantly. The chia seeds will help thicken the jam as they absorb liquid.

  4. Optional Thickening: If you want a thicker jam, you can add 1 tablespoon of psyllium husk powder at this point. Stir it in well and continue simmering for a few more minutes until the desired consistency is reached.

  5. Taste and Adjust: Remove the pan from heat and taste the jam. Adjust the sweetness with additional erythritol if desired. Remember, keto sweeteners can be more intense than sugar, so start with a smaller amount and add more to taste.

  6. Cool and Store: Let the jam cool completely in the pan. Once cool, transfer it to an airtight container and store in the refrigerator for up to 2 weeks.