Wild and Delicious Dandelion Jelly Recipe
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.
- 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
