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Dandelion Jelly

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

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

Instructions

  1. Rinse and clean dandelion petals thoroughly. Place petals in a saucepan with 4 cups of water.
  2. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Remove from heat and let steep for 6–8 hours or overnight.
  4. Strain the liquid through cheesecloth or a fine mesh to remove petals, squeezing well to extract all the tea.
  5. Measure out 3 cups of the dandelion tea and pour into a large pot.
  6. Add lemon juice and pectin. Stir well and bring to a full rolling boil.
  7. Add sugar quickly, stirring constantly.
  8. Return to a hard boil and continue boiling for 1–2 minutes, or until jelly sets when tested.
  9. Pour hot jelly into sterilized pint jars, leaving 1/4 inch headspace.
  10. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
  11. 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

Find it online: https://yumfoodusa.com/dandelion-jelly/