Dandelion Jelly

Dandelion Jelly is a delightful, floral spread made from the sunny yellow petals of dandelion flowers. It has a mild honey-like flavor with subtle citrus notes and a golden hue that makes it a beautiful and unique addition to your pantry. A true taste of spring, this jelly brings the essence of blooming meadows right to your breakfast table.

Why You’ll Love This Recipe

• Captures the essence of spring in a jar
• A creative and sustainable use of foraged flowers
• Has a light, honey-like flavor even though it contains no honey
• Beautiful golden color
• Great for gifting or showcasing at brunch
• Pairs well with toast, biscuits, cheese, and more
• Naturally vegetarian and can be made vegan
• Makes a great conversation starter
• Fun and easy for kids to help with (petal gathering!)
• A perfect introduction to edible flowers and foraging

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh dandelion flowers (only yellow petals, green parts removed)
• Water
• Lemon juice
• Granulated sugar
• Powdered fruit pectin

directions

1. Harvest dandelion flowers from an area free of pesticides. Rinse them gently and pluck only the yellow petals, avoiding any green parts.
2. In a pot, combine the petals with water and bring to a boil. Remove from heat and let the mixture steep for several hours or overnight.
3. Strain the liquid through cheesecloth or a fine mesh sieve, discarding the petals. You should have a clear, golden infusion.
4. Pour the infusion into a clean pot. Add lemon juice and fruit pectin, and bring to a boil.
5. Stir in the sugar, and return to a rolling boil. Boil for 1–2 minutes, stirring constantly.
6. Remove from heat and skim off any foam.
7. Pour hot jelly into sterilized jars, seal, and process in a water bath canner for 5–10 minutes, or follow your preferred canning method.
8. Let cool and set for 12–24 hours. Store in a cool, dark place.

Servings and timing

This recipe yields about 4 half-pint jars of jelly.

Prep time: 1 hour (including petal collection and prep)
Steeping time: 6–12 hours
Cook time: 20 minutes
Total time: Up to 13 hours including steeping (active time ~1.5 hours)

Variations

• Add a splash of orange or lime juice for a citrus twist
• Infuse with herbs like mint or thyme for a fragrant jelly
• Use honey in place of some sugar for a deeper flavor (note: this may affect setting)
• Add a few lavender buds to the infusion for floral complexity
• Use low-sugar pectin and reduce sugar for a lighter version
• Make a spicy version with a pinch of ginger or a small piece of chili

storage/reheating

Store sealed jars in a cool, dark place for up to 1 year. Once opened, keep refrigerated and use within 3 weeks. Dandelion Jelly does not require reheating—just spoon and serve. If the jelly doesn’t set, you can reboil it with a bit more pectin or use it as a syrup.

FAQs

Is dandelion jelly safe to eat?

Yes, as long as the dandelions are harvested from a clean, pesticide-free area and the green parts are removed, it is perfectly safe and edible.

What does dandelion jelly taste like?

It has a delicate, honey-like flavor with subtle floral and citrus notes—light and sweet.

Can I use the whole flower?

Only the yellow petals should be used. The green parts are bitter and can affect the flavor.

How many dandelions do I need?

You’ll need around 4 cups of petals, which usually takes about 8–10 cups of whole dandelion heads, depending on size.

Can I make this without pectin?

Pectin helps the jelly set properly, but you can try reducing the jelly longer or using natural sources like apple peels for a pectin substitute.

Is dandelion jelly vegan?

Yes, it is vegan as long as you use plant-based pectin and avoid honey as a sweetener.

Can I freeze the petals or infusion for later use?

Yes, you can freeze either the fresh petals or the finished infusion for future jelly making.

Can I use dried dandelion petals?

Fresh petals are recommended for best flavor and color, but dried can be used if rehydrated properly.

Why didn’t my jelly set?

This can happen if the pectin didn’t boil long enough or if the ratio of sugar to liquid was off. You can reboil with extra pectin to fix it.

What can I eat dandelion jelly with?

It’s delicious on toast, scones, biscuits, pancakes, yogurt, or as a glaze for baked goods.

Conclusion

Dandelion Jelly is a charming way to bring the beauty of spring into your kitchen. With its golden hue, gentle sweetness, and floral aroma, it’s a unique treat that’s sure to impress. Whether you’re new to foraging or a seasoned homesteader, this jelly is a rewarding and memorable recipe to try—and share.

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