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 doesn’t 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
Calories: 1kcal | Carbohydrates: 1g | Sodium: 3mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg