How to Make Dandelion Jelly

Dandelion jelly is a golden-hued, delicately floral spread that tastes surprisingly similar to honey. It’s made by infusing dandelion petals with water to create a tea, which is then cooked with sugar and pectin to form a smooth, sweet jelly. It’s a wonderful way to transform a common backyard flower into a delightful treat.

Why You’ll Love This Recipe

This recipe is a charming nod to foraging and traditional homemade preserves. It’s perfect for those looking to try something new and natural. Dandelion jelly has a light, slightly citrusy flavor that pairs beautifully with toast, biscuits, or even cheese boards. Plus, it’s a fun, creative way to make use of a flower often overlooked.

Whether you’re an avid gardener, homesteader, or simply someone curious about edible flowers, this recipe will add a unique and conversation-starting item to your pantry.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dandelion petals (freshly picked, only the yellow part)
• Water
• Lemon juice (fresh or bottled)
• Granulated sugar
• Powdered fruit pectin

Directions

1. Harvest and clean the petals: Pick fresh dandelions from a chemical-free area. Remove all green parts and retain only the yellow petals to avoid bitterness.
2. Make dandelion tea: Place the petals in a pot with water and bring to a boil. Remove from heat and let steep for several hours or overnight for a stronger flavor.
3. Strain the liquid: Strain the dandelion tea through cheesecloth or a fine mesh sieve, pressing gently to extract all the liquid. Discard the petals.
4. Cook the jelly: Pour the tea into a saucepan. Add lemon juice and powdered pectin. Bring to a boil, then add sugar. Stir continuously and return to a rolling boil for 1–2 minutes.
5. Test for setting: Remove from heat and test a small amount on a cold plate. If it wrinkles when pushed with a finger, it’s ready.
6. Jar the jelly: Pour hot jelly into sterilized jars, leaving ¼ inch of headspace. Wipe rims clean, apply lids, and process in a boiling water bath for 5–10 minutes.
7. Cool and store: Let jars cool undisturbed. Listen for the “pop” of sealed lids. Store in a cool, dark place.

Servings and timing

Yield: About 4 half-pint (8 oz) jars
Prep Time: 30 minutes (plus steeping time)
Cook Time: 15 minutes
Total Time: 4–12 hours (depending on steeping)

Variations

• Citrus twist: Add orange or lime zest to the dandelion tea for a bolder flavor.
• Herbal infusion: Infuse with a sprig of mint or lavender during the steeping process for a unique aroma.
• Low-sugar version: Use low-sugar pectin and adjust the sugar to your preference.
• Honey hint: Replace a portion of the sugar with honey for a more complex flavor (note: jelly may be softer).

storage/reheating

Store sealed jars in a cool, dark pantry for up to 1 year. Once opened, refrigerate and consume within 3–4 weeks.

Reheating is not typically necessary, but if jelly becomes too thick, you can warm it slightly in a microwave-safe dish or on the stovetop over low heat to loosen the texture.

FAQs

What does dandelion jelly taste like?

Dandelion jelly has a delicate, floral sweetness that’s often compared to honey or chamomile tea.

Can I use the whole dandelion flower?

No, only use the yellow petals. The green parts can make the jelly taste bitter.

Is it safe to eat dandelions?

Yes, dandelions are edible as long as they haven’t been treated with pesticides or other chemicals.

How do I know if dandelions are safe to pick?

Pick from areas that are free of chemicals, away from roadsides and dog-walking paths.

Can I freeze dandelion jelly?

Yes, once fully set, dandelion jelly can be frozen in airtight containers for up to 6 months.

Why didn’t my jelly set?

The jelly may not set if the pectin wasn’t fully dissolved or if the mixture didn’t boil long enough. Re-boiling with added pectin can help.

Can I double the recipe?

It’s better to make in small batches. Large batches may not gel properly.

Can I use liquid pectin instead of powdered?

Yes, but the process and amounts will vary. Follow instructions specific to liquid pectin.

How long do I need to steep the petals?

At least 4 hours, but overnight steeping yields a stronger flavor.

Is dandelion jelly vegan?

Yes, it’s made entirely from plants and does not contain animal products.

Conclusion

Dandelion jelly is a lovely, old-fashioned preserve that brings the essence of spring to your table. With its honey-like flavor and simple ingredients, it’s a perfect introduction to flower-based recipes and a delightful addition to homemade preserves. Give it a try the next time you spot a field of dandelions — your toast will thank you.

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