Wild and Delicious Dandelion Jelly Recipe
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.
- 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
