Introduction

Dandelion jelly is a delightful, floral spread that captures the essence of spring. Made from fresh dandelion petals, this jelly is lightly sweetened and perfect for toast, biscuits, or cheese boards. It’s a unique homemade treat that’s surprisingly simple to prepare.

A small glass jar with a silver metal lid filled with golden yellow liquid, showing a clear and smooth texture. The jar has a diamond-patterned surface that catches the light, making the liquid inside shine warmly. In the foreground, a bright yellow dandelion flower lies next to the jar on a white marbled surface. In the background, there are several similar jars slightly out of focus, also filled with the same golden liquid, and another dandelion flower appears blurred behind them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups dandelion petals (or 2 cups packed petals)
4 cups sugar
2 tablespoons lemon juice (or 1/2 teaspoon citric acid)
1 box powdered pectin (1.75 ounces, such as Sure Jel)
Boiling water

Instructions

Step 1: Harvest roughly 8 cups of dandelion flower heads. Carefully remove just the yellow petals, discarding the green parts. You should have about 4 cups of loose petals or 2 cups packed.
Step 2: To make dandelion tea, pour 4 cups of boiling water over the cleaned petals. Let it steep for at least 1 hour, up to 24 hours for a stronger infusion.
Step 3: Strain the petals from the tea, pressing them to extract all the liquid. Measure the liquid; you should have between 3 3/4 and 4 cups of tea.
Step 4: Pour the dandelion tea into a heavy-bottomed saucepan. Add lemon juice and powdered pectin, then bring to a boil over high heat. Do not add sugar yet.
Step 5: Once the mixture is boiling rapidly, stir in the sugar until dissolved.
Step 6: Return to a hard boil and boil for 1 to 2 minutes before removing from heat.
Step 7: Pour the hot jelly into prepared jars, seal them, and let cool. Allow the jelly to set for at least 12 hours; it may take up to 48 hours to fully gel. Store refrigerated.
Step 8 (Optional): For canning, prepare a water bath canner in advance. Pour the jelly into canning jars leaving 1/4 inch headspace and process in the water bath for 10 minutes.
Step 9: After 24 hours, check seals. Refrigerate any unsealed jars and use immediately. Properly canned jars will keep in a pantry for 12 to 18 months.

Tips & Variations

Use only fresh, pesticide-free dandelion flowers from areas away from traffic or chemicals.
Adding a pinch of turmeric can enhance the jelly’s golden color without affecting flavor.
For a tangier jelly, increase lemon juice slightly but do not exceed 3 tablespoons to maintain gelling quality.
If you want a smoother jelly, press the petals thoroughly to remove all liquid before cooking.

Storage

Store dandelion jelly jars in the refrigerator if not canned, and consume within one month. Properly canned and sealed jars can be stored in a cool, dark pantry for 12 to 18 months. To reheat, warm gently and stir before serving, but it’s best enjoyed chilled or at room temperature.

How to Serve

A clear glass jar with a diamond pattern holds a golden yellow jelly, topped with a silver lid. In front of the jar, a bright yellow dandelion flower lies on a white marbled surface. Behind it, there are several blurred jars of the same jelly and one more yellow dandelion flower. The scene has soft natural light giving a fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dandelions from my yard?

Yes, but only if you’re sure they haven’t been treated with pesticides or herbicides. Always harvest from a clean, chemical-free environment.

Why is lemon juice or citric acid important in this recipe?

Lemon juice or citric acid adds necessary acidity to help the jelly set properly and ensures safety if you plan to can the jelly by preventing bacterial growth.