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Dandelion Jelly

Bright, honeyed floral jelly made from dandelion flowers, ideal for spreading on toast or pairing with cheeses.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Condiment, Preserves
Cuisine American, Spring
Servings 4 jars
Calories 60 kcal

Ingredients
  

For the Jelly

  • 2 cups dandelion flowers (petals only, loosely packed) Freshly picked, pesticide-free flowers. Remove green parts.
  • 4 cups water Filtered is preferred for cleaner flavor.
  • 1/4 cup lemon juice Fresh gives the best flavor.
  • 1 package fruit pectin (1.75 oz) Use the specific package listed.
  • 5 cups sugar White granulated sugar required for clear color.

Instructions
 

Preparation

  • Rinse the dandelion flowers gently in cold water to remove dirt and insects. Drain well and remove green parts for clearer color.
  • Bring 4 cups of water to a boil, then add the dandelion flowers. Reduce heat and simmer for about 30 minutes.
  • Strain the mixture through a fine mesh sieve or cheesecloth into a pot, discarding the flowers.
  • Stir in 1/4 cup lemon juice and the pectin until fully dissolved. Heat gently.
  • Bring the mixture to a full boil, add 5 cups sugar, and stir constantly until dissolved. Boil hard for 1-2 minutes.
  • Remove from heat and ladle into sterilized jars, sealing them appropriately.

Notes

Use bright yellow dandelion petals for the best flavor. Store properly to ensure shelf-life or refrigerate if not processed.
Keyword Dandelion Jelly, Dandelion Recipes, Floral Jam, Homemade Jelly, Spring Preserve