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Dandelion Jelly with Less Sugar

jar of low sugar dandelion jelly with dandelions against a blue sky

4.5 from 2 reviews

A light and delicious dandelion jelly, made with dandelion blossoms, water, lemon juice, sugar, Pomona’s Pectin and calcium water. I like this recipe because it uses only one fourth as much sugar of most dandelion jelly recipes and no artificial color.

Ingredients

Scale
  • 4 cups (230 g) loosely packed, very fresh dandelion flower heads
  • 4 1/4 cups (1 L) medium-hot water
  • 1/2 cup (120 ml) bottled lemon juice
  • 4 1/4 teaspoons (21.3 ml) calcium water (included with Pomona’s Pectin, see note below)
  • 1 cup (200 g) sugar
  • 4 1/4 teaspoons (12.8 g) Pomona’s Pectin Powder

Instructions

  1. Prep your water bath canner, clean jars and two piece canning lids. Sterilize your jars.
  2. Remove the yellow flower petals from the green flower base. Try to avoid getting green bits in with the yellow petals, as they can make your jelly bitter. Compost the green parts of the flower heads.
  3. Make a “dandelion tea” by placing the flower petals in a heat-resistant bowl and covering them with the hot water. Place a cover over your bowl, and allow the petals to steep for 20-30 minutes. Don’t steep the petals longer, or cook them. Either option will make your tea (and jelly) darker and more green in color.
  4. Strain out the flower petals with a fine mesh strainer, cheesecloth or flour sack towel. Squeeze out as much liquid as possible. Compost the flower petals and save the dandelion tea for the next step.
  5. Measure 4 cups (946 ml) of dandelion tea into a stockpot. (Add a little extra water if needed.) Add lemon juice and calcium water to the pot and mix well.
  6. In a separate bowl, combine sugar and pectin. Mix thoroughly and set aside.
  7. Bring flower water mixture to a full boil over high heat. Slowly add in pectin-sugar mix, stirring constantly. Continue stirring to dissolve pectin, and bring jelly back up to a full boil. Once a full boil is reached, turn off the heat.
  8. Ladle finished dandelion jelly into warm jars, leaving 1/4 inch (6 mm) of headspace. Wipe rims with a damp cloth. Cover jars with two piece lids and tighten finger tight. Place jars in canner with at least 1-2 inches of water covering the jars. Process jars for 10 minutes at a rolling boil. Turn off canner and allow to rest for a few minutes. Remove jars and place on a kitchen towel on the counter. Allow jars to cool completely, undisturbed, for 12 to 24 hours. Remove rings and check seals. Date and label jars and store in a cool, dry location, out of direct sunlight.

Nutrition

Keywords: jelly, dandelion, flower jelly, low sugar