Introduction

Dandelion jelly offers a unique and delightful way to enjoy the subtle floral flavors of this common wildflower. With just a few simple ingredients, you can create a bright, honey-sweetened jelly perfect for spreading on toast or stirring into yogurt.

Wild and Delicious Dandelion Jelly Recipe - Recipe Image

Ingredients

4 cups dandelion petals (green bases removed)
4 cups pre-boiled water (room temperature)
1 cup lemon juice
2 cups honey
1 package (1.75 oz) fruit pectin

Instructions

Step 1: Gather 4 cups of dandelion petals, removing the green base from each flower to avoid bitterness. Place the petals in a large pot and pour over 2 cups of pre-boiled water. Let the mixture steep overnight to extract the floral flavor.
Step 2: The next day, strain the dandelion petals using a fine strainer or cheesecloth to obtain the dandelion liquid.
Step 3: Add the fruit pectin to the dandelion liquid and bring it to a boil for 1 minute to activate the pectin.
Step 4: Reduce the heat and simmer on low for 10 minutes, stirring constantly to dissolve the pectin. Stir in the lemon juice, increase heat to medium, and continue simmering for an additional 5 minutes while stirring. Watch as the color brightens. Remove from heat, cover, and let stand for 10 minutes. Skim off any foam using a metal spoon.
Step 5: Stir in the honey until fully incorporated. Pour the jelly into sterilized canning jars, leaving 1/4 inch of headspace.
Step 6: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on and screw on the rings until finger-tight. Allow jars to cool at room temperature until the jelly sets and thickens.

Tips & Variations

Removing the green base of the petals is crucial to avoid bitterness in your jelly.
Use raw honey for a richer flavor, but you can substitute with granulated sugar if preferred; adjust sweetness accordingly.
If using liquid pectin, follow the package instructions as quantities and cooking times may vary.
Try adding a pinch of ginger or cinnamon during cooking for a warming spice note.

Storage

Store the sealed jars in a cool, dark place for up to one year. Once opened, keep the jelly refrigerated and use within 3 weeks. Reheat gently if the jelly becomes too firm, but avoid boiling to preserve flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dandelions from my yard?

Yes, but make sure they haven’t been treated with pesticides or herbicides. Harvest from clean, chemical-free areas for safe consumption.

Why is it important to remove the green base of the petals?

The green parts can add bitterness and affect the flavor and clarity of the jelly, so removing them ensures a better-tasting, clearer finished product.

Wild and Delicious Dandelion Jelly Recipe

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4.4 from 65 reviews

This Wild and Delicious Dandelion Jelly recipe captures the unique floral essence of dandelion petals combined with the natural sweetness of honey and a hint of lemon. Steeped overnight to extract flavor, the jelly is gently cooked with fruit pectin until thickened, then preserved in jars. This homemade jelly offers a refreshing and natural spread perfect for toast, biscuits, or as a sweet addition to various dishes.

Author: Dana
Prep Time: 12 hours
Cook Time: 25 minutes
Total Time: 12 hours 25 minutes
Yield: 6 servings 1x
Category: Preserves
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dandelion Jelly Ingredients

4 cups dandelion petals (green base removed)
4 cups pre-boiled water (room temperature)
1 cup lemon juice
2 cups raw honey
1 package (1.75 oz) fruit pectin (adjust if using liquid pectin)

Instructions

Make dandelion tea: Gather 4 cups of dandelion petals, ensuring you remove the green base to avoid bitterness. Place petals in a large pot and pour 2 cups of pre-boiled water over them. Cover and let steep overnight to extract the floral flavor.
Strain petals: The next day, strain the steeped mixture through a fine strainer or cheesecloth to separate the liquid from the petal remnants, yielding your dandelion tea base.
Add pectin and lemon juice: Pour the dandelion liquid back into the pot, add the fruit pectin, and bring it to a rolling boil for 1 minute to activate the pectin. Then reduce to low heat and simmer for 10 minutes, stirring constantly to ensure the pectin fully dissolves.
Simmer and color development: Stir in the lemon juice and increase heat to medium. Continue simmering for another 5 minutes while stirring continuously. You’ll notice a vibrant color forming. Once done, remove from heat, cover with a lid, and let the mixture stand for 10 minutes. Skim off any foam that appears on the surface with a metal spoon.
Add honey and jar: Stir in the raw honey until well combined. Pour the jelly into clean canning jars, leaving about 1/4 inch of headspace. Wipe rims with a damp cloth to ensure a good seal, place lids on jars, and screw rings on until finger-tight.
Cool and set: Allow the jars to cool at room temperature. The jelly will thicken as it cools. Thickness can vary depending on pectin type, batch, and pan size. Once cooled, the jelly is ready to be stored or served.

Notes

Remove the green parts of the dandelion petals carefully, as they can impart bitterness.
Use raw honey for a richer flavor and natural sweetness.
Ensure jars and lids are clean and sterile to prevent spoilage.
Overnight steeping is crucial for extracting the best flavor from the petals.
Adjust pectin quantity if substituting with liquid pectin, following manufacturer’s guidelines.
Skim foam during simmering to improve jelly clarity.
Let jars cool undisturbed to avoid compromising the seal and texture.

Keywords: dandelion jelly, wildflower jelly, homemade jelly, honey jelly, fruit pectin jelly, floral jelly, natural jelly, preserves