Description
Dandelion Jelly is a bright, golden jelly made from fresh dandelion petals. It has a light, honey-like flavor and a smooth texture—perfect for spreading on toast, biscuits, or even adding to tea. A simple and beautiful way to use those backyard blossoms!
Ingredients
-
3 cups fresh dandelion petals (only the yellow part, no green)
-
3 cups boiling water
-
2 tablespoons lemon juice
-
1 box (1.75 oz) powdered fruit pectin
-
4 1/2 cups granulated sugar
Instructions
-
Collect and Prep Petals:
Pick fresh dandelion blossoms from a clean area free of pesticides. Remove the green parts and keep only the yellow petals. -
Make Dandelion Tea:
Place petals in a heat-safe bowl. Pour boiling water over them. Cover and steep for several hours or overnight. Strain through cheesecloth or a fine mesh strainer. You’ll need 3 cups of the liquid (dandelion tea) for the jelly. -
Prepare Jelly Base:
In a large pot, combine the dandelion tea and lemon juice. Stir in the powdered pectin until fully dissolved. -
Cook the Jelly:
Bring the mixture to a rolling boil over high heat. Add sugar all at once and stir constantly. Bring back to a boil and boil hard for 1–2 minutes. -
Jar the Jelly:
Remove from heat and skim off any foam. Carefully pour jelly into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, apply lids, and tighten bands. -
Process (Optional but Recommended):
Process jars in a boiling water bath for 10 minutes to ensure a good seal.
Notes
-
The flavor is mild and honey-like—it’s not overly floral.
-
Store unopened jars in a cool, dark place for up to a year.
-
Once opened, refrigerate and use within a month.
-
Great on toast, biscuits, or even drizzled over pancakes.