Dandelion Jelly

A delightful and unique jelly made from fresh dandelion flowers, offering a vibrant yellow hue and subtly floral taste.

Prep Time 15

Cook Time 1

Total Time 1 15

Course Condiment, Dessert

Cuisine American

Servings 8 servings

Calories 50 kcal

2 cups Fresh dandelion flowers Ensure they are collected from chemical-free areas.
4 cups Granulated sugar Can substitute with honey, but texture may vary.
6 tablespoons Powdered pectin Use fruit-based pectin for jellies.
2 tablespoons Lemon juice Freshly squeezed is best.
1/4 teaspoon Butter Use unsalted or substitute with coconut oil for dairy-free.

Gather your picked dandelion flowers and rinse them in cold water to remove any dirt or insects. Discard the green parts.
In a large pot, combine the petals with 4 cups of water and bring to a boil. Reduce to a simmer for 15 minutes while stirring occasionally.
Strain the mixture through a fine-mesh sieve into a bowl. Press on the petals to extract all the liquid.

Pour the liquid back into the pot, stir in the powdered pectin, and bring to a rolling boil.
Quickly add the granulated sugar and stir continuously until the mixture boils strongly for 1-2 minutes, ensuring the sugar is dissolved.
Add the lemon juice and butter, stirring until combined.
To check if the jelly is ready, drop a spoonful on a chilled plate. If it firms up slightly, it’s ready to jar.
Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace, and seal them with lids immediately.

Infuse flavors by adding herbs like mint during boiling. Store the jelly in the refrigerator for up to one year.

Keyword Dandelion Jelly, Flower Jelly, Fruit Preserves, Homemade Jelly, Spring Recipes