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Homemade dandelion jelly in a jar with flowers

Dandelion Jelly

A translucent, honey-kissed dandelion jelly with floral notes and bright lemony lift, perfect for spreading on toast or a festive treat.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 half-pint jars
Course: Dessert, Preserve
Cuisine: American, Spring
Calories: 45
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups dandelion petals (about 2 quarts flowers picked on a dry, sunny morning) Pick only bright yellow petals; avoid the green parts to keep bitterness away.
  • 4 cups water
  • 1 medium lemon, zested and juiced Adds acidity and brightness.
  • 1 packet powdered pectin Follow the pectin brand directions for low- or no-sugar recipes.
  • 4 cups granulated sugar Substitute part coconut sugar for a deeper flavor.
  • 1 bean vanilla, scraped Optional for warmth; or use 1 teaspoon pure vanilla extract.

Method
 

Preparation
  1. Lay your dandelion flowers on a clean towel and gently pull petals away from the green base.
  2. You should end up with bright yellow petals only to keep the jelly clear and sweet.
Make the Infusion
  1. Place the petals and 4 cups water into a medium saucepan. Add lemon zest.
  2. Bring to a gentle simmer, then remove from heat and steep, covered, for 30-45 minutes.
Strain the Liquid
  1. Pour the infused liquid through a fine mesh sieve lined with cheesecloth into a measuring cup or bowl, and press gently to extract all the liquid.
  2. Discard the petals.
  3. Top with water if needed to reach 4 cups.
Prepare for Canning
  1. If you plan to can, sterilize jars and lids in boiling water and keep them hot.
  2. Otherwise, have a clean jar ready to fill.
Combine and Boil
  1. Pour the dandelion infusion back into a clean saucepan. Add lemon juice and powdered pectin.
  2. Stir well and bring to a rolling boil over medium-high heat.
  3. Add sugar all at once, stirring constantly. Return to a full, hard boil and boil for 1 minute.
Test the Set
  1. Use a chilled plate to test: spoon a little jelly onto the plate, chill for a minute, then push—if it wrinkles, it’s set.
  2. If not, boil another 30-60 seconds and test again.
Jar the Jelly
  1. Skim any foam with a spoon. Ladle hot jelly into prepared jars, leaving 1/4 inch headspace.
  2. Wipe rims clean, apply lids, and process in a boiling water bath for 5-10 minutes depending on altitude if canning.
Cool and Enjoy
  1. Allow jars to cool undisturbed for 12-24 hours.

Notes

Pick on a dry, sunny morning. Remove all the green parts of the flower to avoid bitterness. Use a glass or metal spoon and clean jars to ensure safe, long-lasting preserves. Taste as you go for balance of lemon and sugar.