Introduction

Dandelion jelly is a unique and delightful treat that captures the essence of spring in a jar. Made from fresh dandelion petals, this sweet and floral jelly offers a lovely twist on traditional preserves. It’s perfect for spreading on toast or adding a special touch to desserts.

Wild and Delicious Dandelion Jelly Recipe - Recipe Image

Ingredients

4 cups dandelion petals (green bases removed)
4 cups pre-boiled water, cooled to room temperature
1 cup lemon juice
2 cups honey
1 package (1.75 oz) fruit pectin (liquid pectin amount may vary)

Instructions

Step 1: Prepare the dandelion tea by placing the 4 cups of cleaned dandelion petals into a large pot. Pour over 2 cups of pre-boiled water and let the mixture steep overnight to extract the petals’ flavor.
Step 2: The next day, strain the dandelion petals through a fine strainer or cheesecloth to obtain the liquid. Discard the petals.
Step 3: Return the strained dandelion liquid to the pot and add the fruit pectin. Bring the mixture to a boil and keep boiling for 1 minute to activate the pectin.
Step 4: Reduce the heat to low and simmer for 10 minutes, stirring constantly until the pectin dissolves completely.
Step 5: Stir in the lemon juice, then increase the heat to medium. Continue stirring as the jelly begins to take on a vibrant color. Simmer for an additional 5 minutes, then remove from heat.
Step 6: Cover the pot and let the jelly stand for 10 minutes. Skim off any foam that forms on the surface with a metal spoon.
Step 7: Stir in the honey until fully combined. Pour the jelly into clean canning jars, leaving 1/4 inch of headspace.
Step 8: Wipe the rims of the jars with a damp cloth to ensure a good seal. Place the lids on and screw on the rings until just finger-tight.
Step 9: Allow the jelly to cool at room temperature. It will thicken as it cools, with the final consistency depending on pectin and batch variables.

Tips & Variations

Remove all green parts of the dandelion petals to avoid bitterness in the jelly.
If you prefer a firmer jelly, adjust the amount or type of pectin according to package instructions.
Use raw honey for a richer flavor, but ensure it is well mixed to prevent crystallization.
Try adding a cinnamon stick or a splash of vanilla during the simmering process for a subtle twist.

Storage

Store the sealed jars in a cool, dark place for up to one year. Once opened, keep the jelly refrigerated and use within 2 to 3 weeks. Reheat gently if needed to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh instead of dried dandelion petals?

This recipe specifically uses fresh dandelion petals to capture the delicate floral flavor. Dried petals will not produce the same fresh taste or consistency.

Is it safe to eat dandelion jelly?

Yes, as long as the dandelions are harvested from areas free of pesticides and pollutants, and the jelly is prepared and stored properly, it is safe and delicious to enjoy.

Wild and Delicious Dandelion Jelly Recipe

Print Recipe

★★★★★

5 from 641 reviews

This Wild and Delicious Dandelion Jelly recipe transforms spring-harvested dandelion petals into a vibrant, floral jelly sweetened with honey and brightened with lemon juice. The jelly captures the unique, distinctive flavor of dandelions, making it a delightful homemade spread perfect for toast, pastries, or as a natural sweetener.

Author: Dylan
Prep Time: 12 hours (including overnight steeping)
Cook Time: 20 minutes
Total Time: 12 hours 20 minutes
Yield: Approximately 4 half-pint jars (8 cups) 1x
Category: Jelly & Jam
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dandelion Jelly Ingredients

4 cups dandelion petals (green base removed)
4 cups pre-boiled water (room temperature)
1 cup lemon juice (freshly squeezed preferred)
2 cups raw honey
1 package (1.75 oz) fruit pectin (powdered; liquid pectin amount may vary)

Instructions

Make dandelion tea: Pick 4 cups of dandelion petals, carefully removing the green base to avoid bitterness. Place the petals in a large pot and pour 2 cups of pre-boiled water over them. Cover and let steep overnight at room temperature to infuse the water with the dandelion flavor.
Strain the petals: The next day, strain the dandelion petals through a fine strainer or cheesecloth, collecting the infused liquid for the jelly base.
Add pectin and bring to a boil: Pour the dandelion infusion back into the pot, add the fruit pectin, and bring the mixture to a full rolling boil over medium-high heat. Boil vigorously for 1 minute to activate the pectin, which is essential for setting the jelly.
Simmer and add lemon juice: Reduce heat to low and simmer the mixture, stirring constantly for 10 minutes to fully dissolve the pectin. Then stir in 1 cup of lemon juice and raise the heat to medium. Continue stirring and simmer for an additional 5 minutes until the mixture thickens slightly and takes on a vibrant color. Remove from heat, cover, and let it stand for 10 minutes. Skim off any foam formed with a metal spoon to keep the jelly clear.
Add honey and jar the jelly: Stir in 2 cups of raw honey until fully combined. Immediately pour the warm jelly into clean canning jars, leaving a 1/4 inch headspace. Wipe the rims with a damp cloth to ensure a good seal. Place lids on the jars and screw on the rings finger-tight. Allow the jelly to cool and thicken to its final consistency at room temperature.

Notes

Remove the green parts of the dandelion petals to avoid bitterness.
Use raw honey for a natural, nuanced sweetness and nutritional benefits.
If using liquid pectin, adjust the amount according to package instructions.
Steeping the petals overnight at room temperature extracts the best flavor for the jelly.
Ensure jars and lids are sterilized before filling to prevent spoilage.
Skim foam off after cooking to improve jelly clarity and texture.
Store sealed jars in a cool, dark place; refrigerate after opening.

Keywords: dandelion jelly, wildflower jelly, homemade jelly recipe, honey jelly, spring jelly, flowering jelly