June 9, 2022
Dandelion Jelly
This sunny and unexpected jelly tastes remarkably like honey. Use in tea, as a honey replacement, syrup, or like a jam/jelly.
Servings: 8
Calories: 1kcal
Ingredients
- 1 cup dandelion petals
- 2 cups water
- zest of 1 meyer lemon
- 2 tablespoons meyer lemon juice 1 lemon
- 2 tablespoons no-sugar needed pectin
- 1 cup allulose or add stevia glycerite to taste
- pinch of salt
Instructions
- Combine the petals, water, and zest in a small pot and bring to a simmer. Simmer for 5-10 minutes then let cool to room temperature. Transfer to a container and refrigerate at least 6 hours and up to overnight to continue to steep.
- Strain through a fine mesh strainer back into a measuring cup, pressing to extract as much liquid as possible. Discard the solids. You will need 2 cups of strained liquid so add a bit more water, if needed.
- Transfer the strained mixture to a pot and add the lemon juice, pectin, and salt while whisking to incorporate. Bring the liquid to a boil. Add in the allulose and return the mixture to a boil for 2 minutes. Remove from heat and pour into jars. Refrigerate overnight and up to 2 days to allow the mixture to set. Will keep for 3 weeks refrigerated.
Notes
If the jelly doesnāt set after 2 days,, you can try recooking it, otherwise use it as a syrup or honey flavoring.
makes 2 cups, serving size: 4 tablespoons
Nutrition Facts
Dandelion Jelly
Amount per Serving
Calories
1
% Daily Value*
Sodium
3
mg
0
%
Potassium
4
mg
0
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Vitamin A
1
IU
0
%
Vitamin C
1
mg
1
%
Calcium
2
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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