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Homemade dandelion jelly in a jar with fresh dandelions nearby

Dandelion Jelly

This Dandelion Jelly captures the taste of spring with its sweet, floral, and slightly tangy flavor, making it a delightful spread for breakfast or an indulgent dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 half-pint jars
Course: Dessert, Spread
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Jelly
  • 4 cups fresh dandelion petals, packed (yellow parts only) Foraged dandelions from untreated lawns are best.
  • 4 cups water
  • 1 each lemon, juiced (about 2 tablespoons) and the zest Swap lemon with Meyer lemon for a sweeter note.
  • 4 cups granulated sugar See Variations for lower-sugar tips.
  • 1 pouch powdered fruit pectin (1.75 ounces) or 6 tablespoons liquid pectin Follow package instructions for low-sugar pectin.
  • 1 pinch salt
  • 1 tablespoon honey (optional) For extra depth.
  • 1 each vanilla bean (optional) Split for warmth.

Method
 

Preparation
  1. Gather dandelion flowers in the morning when they are open and dry. Remove the green base and any tiny insects. Rinse petals gently in cool water and pat dry.
  2. Place petals and 4 cups of water in a medium saucepan. Bring to a simmer, reduce heat, and simmer for 10 minutes.
  3. Remove from heat and let steep for 30 minutes.
  4. Line a sieve with cheesecloth and strain the liquid into a clean bowl.
  5. Measure 3 1/2 to 4 cups of the strained infusion and pour it back into a large saucepan.
  6. Add lemon juice, lemon zest, and a pinch of salt.
Cooking
  1. If using powdered pectin, whisk it into 1/2 cup of sugar and stir into the infusion. Bring the mixture to a full rolling boil.
  2. Once boiling, add the remaining sugar all at once. Stir vigorously to dissolve.
  3. Return to a full rolling boil and boil for 1–2 minutes, stirring constantly.
  4. Remove from heat and skim off any foam. To test, spoon a little jelly onto a chilled plate and return to the freezer for a minute.
  5. If the jelly wrinkles when pushed, it is ready. If not, boil 30 seconds longer and test again.
Jarring and Storage
  1. Ladle jelly into hot, sterilized jars, leaving 1/4 inch headspace.
  2. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
  3. Remove jars and let sit undisturbed for 12–24 hours. Check seals, label, and store.

Notes

Jelly should be stored in a cool, dark place. Use a rolling boil to ensure proper gel formation. Avoid harvesting dandelions near roads or treated lawns.