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Dandelion Jelly

This Dandelion Jelly captures the essence of spring with its floral, slightly honeyed flavor, making it a delightful addition to brunch or dessert.
Print Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 4 half-pint jars
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups packed dandelion petals (yellow only) Pick from pesticide-free areas; no green bits.
  • 4 cups water for steeping
  • 4 cups granulated sugar See notes for lower-sugar options.
  • 1/4 cup lemon juice Freshly squeezed for brightness.
  • 1 packet fruit pectin (powdered) Alternative: low-sugar or no-pectin methods.
  • 1 pinch salt

Method
 

Preparation
  1. Harvest and clean the petals: Lay petals on a towel and gently remove any green parts.
  2. Steep the petals: Put petals in a large heatproof bowl and pour 4 cups of just-boiled water over them. Stir, cover, and let steep for 1 hour.
  3. Strain the infusion: Line a fine mesh sieve with cheesecloth and strain the petals, pressing gently to extract every drop.
  4. Prepare jars: Sterilize your jars and lids by boiling them or running them through a hot dishwasher cycle. Keep hot until ready to fill.
Cooking
  1. Make the jelly: In a heavy-bottomed pot, combine the dandelion infusion, lemon juice, and a pinch of salt. Stir in the pectin thoroughly.
  2. Add sugar and boil: Once boiling, quickly stir in the sugar. Boil hard for 1-2 minutes, stirring continuously.
  3. Jar the jelly: Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, apply lids and rings, and process in a boiling water bath.
  4. Cool and store: Let jars cool undisturbed for 12-24 hours. Check seals, label with date, and store.

Notes

Shelf life: Unopened jars last up to one year; refrigerate after opening and use within 4-6 weeks. Jelly can be frozen for up to 6 months.