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Dandelion Jelly


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  • Author: Lina Judi
  • Total Time: 12 hours 30 minutes (including steeping)
  • Yield: 4 half-pint jars 1x
  • Diet: Vegan

Description

Dandelion Jelly is a delicate, lightly floral spread made from bright yellow dandelion petals and sugar. Perfect on toast or as a unique addition to cheese boards, this homemade jelly captures the essence of spring in a jar.


Ingredients

Scale
  • 4 cups dandelion petals (about 2 cups packed)

  • 4 cups sugar

  • 2 tablespoons lemon juice (or ½ teaspoon citric acid)

  • 1 box powdered pectin (1.75 ounces, such as Sure Jel)

  • Boiling water (amount as needed)


Instructions

  • Prepare Petals:
    Rinse dandelion petals gently to remove dirt and insects. Avoid using any green parts, as they can add bitterness.

  • Extract Dandelion Water:
    Place petals in a large bowl and pour boiling water over to cover. Let steep overnight or at least 12 hours to extract color and flavor.

  • Strain Liquid:
    Strain the liquid through a fine mesh strainer or cheesecloth into a large pot. Discard petals.

  • Add Pectin:
    Stir powdered pectin into the dandelion liquid and bring to a full rolling boil over medium-high heat.

  • Add Sugar and Lemon Juice:
    Quickly stir in sugar and lemon juice (or citric acid). Return to a full boil and boil hard for 1 minute, stirring constantly.

  • Jar and Process:
    Remove from heat and skim off any foam. Pour jelly into sterilized jars, leaving ¼ inch headspace. Seal with lids.

  • Cool and Store:
    Let jars cool at room temperature until set. Store in a cool, dark place.

Notes

  • Harvest dandelion petals from pesticide-free areas.

  • Adjust lemon juice for taste and better set.

  • Jelly will keep for up to a year if properly canned.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Preserves
  • Method: Boiling, soaking
  • Cuisine: American