Homemade Dandelion Jelly Recipe
This delightful Dandelion Jelly recipe transforms dandelion petals into a vibrant, sweet spread perfect for toast, biscuits, or gift-giving. Made by steeping fresh dandelion petals into a tea and combining it with sugar and pectin, this jelly captures the unique floral notes of the dandelion flower in a beautifully clear jelly. Its subtle lemony brightness adds a fresh finish, making it a wonderful homemade treat that preserves the essence of springtime blooms.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 half-pint jars (about 6 servings) 1x
- Category: Preserves/Jams & Jellies
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dandelion Petal Tea
- 4 cups dandelion petals (or 2 cups packed petals)
- 4 cups boiling water
Jelly Mixture
- 4 cups sugar
- 2 tablespoons lemon juice (or 1/2 teaspoon citric acid)
- 1 box powdered pectin (1.75 ounces, such as Sure Jel)
Instructions
- Harvest and prepare petals: Harvest roughly 8 cups of dandelion flower heads, carefully removing only the yellow petals and discarding the green parts. You should end up with approximately 4 cups of loose petals or 2 cups when packed.
- Steep petals to make tea: Place the cleaned dandelion petals in a container and pour 4 cups of boiling water over them. Allow the petals to steep for at least 1 hour, and up to 24 hours for maximum flavor extraction.
- Strain the tea: After steeping, strain out the petals, thoroughly pressing or ringing them to extract all the liquid. Measure out about 3¾ to 4 cups of dandelion tea for jelly making.
- Combine tea with lemon juice and pectin: Pour the dandelion tea into a heavy-bottomed saucepan. Add 2 tablespoons lemon juice or ½ teaspoon citric acid and the full box of powdered pectin. Bring this mixture to a vigorous boil over high heat, stirring frequently. Note: Do not add sugar at this stage.
- Add sugar and boil: Once the mixture is at a rapid boil, quickly add 4 cups sugar and stir thoroughly to dissolve. Return the mixture to a hard, rolling boil and maintain this for 1-2 minutes.
- Jar the jelly: Remove the pot from heat and carefully ladle the hot jelly into prepared sterilized jars, leaving about 1/4 inch headspace. Seal jars with lids.
- Cool and set: Allow the jelly to cool and set for at least 12 hours, though it may take up to 48 hours to fully gel. Store finished jelly in the refrigerator if not canning.
- Optional water bath canning: Prepare a water bath canner before cooking. After filling jars with hot jelly and sealing, process jars in the boiling water bath for 10 minutes. Remove and cool jars on a towel-lined counter.
- Check seals and store: After 24 hours, check jar seals. Refrigerate any unsealed jars for immediate use. Properly sealed jars can be stored in the pantry for 12-18 months.
Notes
- Only use dandelion petals free from pesticides or contaminants.
- Do not include green parts of the flower as they can add bitterness.
- Lemon juice or citric acid is necessary for proper gelling and safe canning.
- Steeping time affects flavor intensity; longer steeping yields stronger floral notes.
- Ensure all jars and lids are sterilized before use to prevent spoilage.
- Patience is key for jelly to fully set; allowing up to 48 hours is normal.
- Water bath canning extends shelf life and safety for long-term storage.
Keywords: dandelion jelly, homemade jelly, floral jelly, dandelion recipe, spring jelly, preserves, fruit preserves
Find it online: https://reemcook.com/homemade-dandelion-jelly-recipe/
