Description
Dandelion jelly is a sweet, floral preserve that captures the essence of spring in a jar. With its delicate, honey-like flavor, it’s perfect on toast, biscuits, or desserts.
Ingredients
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3 ¼ cups (770 ml) water
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4 cups (about 60 g) dandelion petals, lightly packed (yellow parts only)
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2 tablespoons (30 ml) lemon juice
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1 package (1.75 oz or 49 g) powdered fruit pectin
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1 drop yellow food coloring (optional)
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4 ½ cups (900 g) white sugar
Instructions
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Harvest and Prepare Petals: Collect 4 cups of dandelion flowers (pesticide-free). Remove green parts and rinse petals gently.
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Make Infusion: Boil water in a pot. Add petals, simmer for 10 minutes. Cover and steep for 24 hours.
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Strain: Strain the mixture through cheesecloth or a fine strainer, pressing petals. You should get about 3 cups (720 ml) of tea.
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Prepare Jelly Base: Pour tea into a clean pot. Add lemon juice, pectin, and food coloring (if using). Bring to a boil.
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Add Sugar: Stir in sugar. Return to a rolling boil and cook for 1–2 minutes until dissolved.
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Jar the Jelly: Pour hot jelly into sterilized jars, leaving ¼ inch headspace. Wipe rims, seal, and cool. Store in a cool place or refrigerate.
Notes
Use only yellow petals to avoid bitterness.
Steeping for 24 hours enhances flavor and color.
Sterilize jars and lids carefully for safe storage.
Optional: add a few lavender petals for aroma or a drop of vanilla for depth.
- Prep Time: 25 minutes (plus 24 hours steeping time)
- Cook Time: 15 minutes
- Category: Condiments / Preserves
- Method: Stovetop / Canning
- Cuisine: American