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Dandelion Jelly

Dandelion Jelly

Dandelion Jelly is a charming homemade treat that transforms freshly foraged dandelion petals into a sweet, floral jelly with a beautiful golden hue. Perfect for spreading on toast, scones, or gifting to friends, this recipe uses simple ingredients like fresh dandelion petals, sugar, lemon juice, pectin, and water to create a unique jelly that captures the subtle honey-like notes and sunshine color of spring.

  • Total Time: Approximately 25 hours 35 minutes
  • Yield: About 4 to 5 half-pint (8 oz) jars 1x

Ingredients

Scale

Ingredients

  • 4 cups fresh dandelion petals (yellow parts only, no green stems)
  • 4 cups water
  • 1 package fruit pectin (about 1.75 ounces)
  • 1 tablespoon lemon juice
  • 5 cups granulated sugar

Instructions

  1. Harvest and Prepare the Dandelions: Start by picking vibrant yellow dandelion petals, avoiding the green parts to prevent bitterness. Rinse petals gently in cool water to remove any dirt or tiny insects.
  2. Steep the Petals: Place the clean petals in a large bowl and pour boiling water over them. Cover and let them steep for 24 hours at room temperature to extract the delicate floral flavor and color.
  3. Strain the Petal Infusion: After steeping, strain the liquid through a fine mesh or cheesecloth, pressing gently to extract every bit of flavor while discarding the petals.
  4. Prepare the Jelly Mixture: Pour the dandelion infusion into a large pot and add lemon juice and pectin. Stir well before introducing sugar to ensure even distribution.
  5. Cook and Thicken: Bring the mixture to a boil over medium-high heat, stirring constantly. Add sugar and continue boiling hard for 1 to 2 minutes until the jelly reaches gel point (around 220°F or 104°C).
  6. Jar and Seal: Quickly ladle the hot jelly into sterilized jars, leaving appropriate headspace. Wipe rims clean, seal tightly, and process in a hot water bath for 10 minutes to safely preserve your jelly.

Notes

  • Pick petals early in the morning when they are freshest for best flavor and color.
  • Use only yellow petals to avoid bitterness from green parts.
  • Test gel point using a candy thermometer or by placing a small amount on a chilled spoon to check if it wrinkles.
  • Properly sterilize jars and lids to extend shelf life and prevent spoilage.
  • Label jars with date to keep track of freshness.
  • Author: Lina
  • Prep Time: 25 minutes (plus 24 hours steeping)
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling and Hot Water Bath Canning
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 50
  • Sugar: 13g
  • Sodium: 0mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: Dandelion jelly, homemade jelly, flower jelly, wildflower jelly, foraged jelly, spring jelly, floral jelly