Dandelion jelly is a delicate, golden preserve made from the sunny petals of fresh dandelion flowers. With a floral aroma and a subtly sweet flavor reminiscent of honey, this unique jelly is a delightful way to bring the taste of spring into your pantry. It’s perfect for spreading on toast, drizzling over scones, or using as a natural sweetener in tea.

Why You’ll Love This Recipe

This dandelion jelly is not only beautiful and flavorful but also surprisingly simple to make. It’s a creative and sustainable use of wildflowers that are often overlooked. With its honey-like taste and floral notes, it serves as an excellent alternative to traditional jellies and even honey for vegan diets. Whether you’re preserving springtime in a jar or looking for a unique homemade gift, this jelly offers both novelty and nostalgia.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 cups fresh dandelion petals (green parts removed)
4 cups water
2 tablespoons lemon juice
1 box natural fruit pectin (or 3 tablespoons powdered pectin)
4 cups organic cane sugar

Directions

Rinse and clean dandelion petals thoroughly to remove any debris or insects.
Place petals in a saucepan with 4 cups of water.
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Remove from heat and let steep for 6–8 hours or overnight for a richer flavor.
Strain the liquid using cheesecloth or a fine mesh strainer, squeezing the petals well to extract all the liquid.
Measure out 3 cups of the dandelion tea and pour into a large pot.
Add lemon juice and pectin to the tea. Stir to combine.
Bring the mixture to a full rolling boil over high heat.
Quickly add sugar and stir constantly. Return to a hard boil and cook for 1–2 minutes, or until jelly sets when tested.
Pour the hot jelly into sterilized pint jars, leaving 1/4 inch of headspace.
Wipe jar rims, apply lids, and process in a boiling water bath for 10 minutes.
Cool jars on a towel-lined counter. Jars are sealed once lids pop and no longer move when pressed.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: Fills approximately 4 pint jars
Calories: About 46 kcal per tablespoon

Variations

Citrus Infusion: Add orange zest or substitute part of the lemon juice with orange juice for a brighter citrus twist.
Herbal Notes: Infuse the dandelion tea with mint, lavender, or chamomile for additional aromatic complexity.
Spiced Jelly: Add a pinch of ground ginger or cinnamon during the boiling stage for a warm, spiced version.
Vegan Honey Alternative: This jelly makes an excellent substitute for honey in tea or on toast.
Sugar Alternatives: Use low-sugar pectin and reduce the sugar, or try alternatives like coconut sugar for a more caramel-like flavor.

Storage/Reheating

Store sealed jars of dandelion jelly in a cool, dark pantry for up to 12 months. Once opened, keep the jelly refrigerated and consume within 3–4 weeks. To reheat, simply scoop the amount you need and warm gently in a saucepan or microwave, if desired. Do not reprocess or reheat the entire jar.

FAQs

How do I know when the jelly has set?

You can test the set by placing a spoonful on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.

Can I use dried dandelion petals?

Fresh petals are best for flavor, but dried petals can be used in a pinch. Use half the amount and steep longer.

Do I need to use pectin?

Pectin helps the jelly set properly. Natural fruit pectin or powdered pectin both work well in this recipe.

Is it safe to harvest wild dandelions?

Yes, as long as they haven’t been treated with pesticides or collected near roadsides or polluted areas.

Can I freeze the jelly instead of canning?

Yes, pour into freezer-safe containers and leave space for expansion. Freeze for up to 6 months.

What does dandelion jelly taste like?

It has a delicate, floral sweetness, often compared to mild honey with hints of chamomile or green tea.

Can I double this recipe?

It’s best to make jelly in small batches. Larger batches may not set properly due to uneven heat distribution.

How do I sterilize jars for jelly?

Boil jars and lids in water for 10 minutes or run them through a hot dishwasher cycle without detergent.

What if my jelly doesn’t set?

Let it cool completely—sometimes jelly sets as it cools. If it remains runny, you can reboil with additional pectin.

Are there health benefits to dandelions?

Yes, dandelions are rich in antioxidants and vitamins A and C, though most benefits come from leaves and roots, not petals.

Conclusion

Dandelion jelly captures the fleeting essence of spring in a jar, transforming a common wildflower into a sweet and memorable treat. Whether you’re crafting it for the first time or continuing a family tradition, this floral preserve is sure to become a seasonal favorite. With just a few ingredients and a bit of time, you can enjoy the gentle sweetness of dandelions all year round.

Dandelion Jelly

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A delicate, golden jelly made from fresh dandelion petals—floral, subtly sweet, and tasting just like honey.

Author: Asma
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 pint jars 1x
Category: Condiment
Method: Boiling
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

4 cups fresh dandelion petals (green parts removed)
4 cups water
2 tablespoons lemon juice
1 box natural fruit pectin (or 3 tbsp powdered pectin)
4 cups organic cane sugar

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Instructions

Rinse and clean dandelion petals thoroughly. Place petals in a saucepan with 4 cups of water.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Remove from heat and let steep for 6–8 hours or overnight.
Strain the liquid through cheesecloth or a fine mesh to remove petals, squeezing well to extract all the tea.
Measure out 3 cups of the dandelion tea and pour into a large pot.
Add lemon juice and pectin. Stir well and bring to a full rolling boil.
Add sugar quickly, stirring constantly.
Return to a hard boil and continue boiling for 1–2 minutes, or until jelly sets when tested.
Pour hot jelly into sterilized pint jars, leaving 1/4 inch headspace.
Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
Cool on a towel-lined counter. Jars are sealed once the lids pop and no longer move when pressed.

Notes

Make sure no green parts of the dandelions remain, as they can add bitterness.
The jelly will continue to firm up as it cools.
You can adjust sweetness by slightly reducing sugar, but texture may vary.

Nutrition

Serving Size: 1 tablespoon
Calories: 46
Sugar: 11g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg