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–+ servings
Dandelion Jelly

Dandelion Jelly: A Blooming Delight for Your Toast

Dandelion Jelly is a unique and vibrant homemade preserve perfect for spring, transforming common dandelions into a gourmet treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 12 hours
Total Time 12 hours 50 minutes
Servings: 8 jars
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 8 cups Dandelion Petals Harvested from unsprayed areas
  • 4 cups Sugar Adjust for taste preference
  • 1/4 cups Lemon Juice Or substitute with ½ tsp citric acid
  • 1 box Boxed Pectin Sure-Jell or preferred brand
For Optional Variations
  • 1 cup Lavender For infusing flavor
  • 1 cup Strawberries For a delightful mix of flavors

Equipment

  • heavy-bottomed saucepan
  • Fine Mesh Sieve
  • sterilized jars

Method
 

Step-by-Step Instructions for Dandelion Jelly
  1. Harvest about 8 cups of dandelion flower heads from a clean, unsprayed area. Use scissors to cut them at the base.
  2. Carefully separate the yellow petals from the green parts. Aim for approximately 4 cups of fluffy yellow petals.
  3. In a large heatproof bowl, pour 4 cups of boiling water over the dandelion petals and steep for 1 to 24 hours.
  4. Strain the dandelion tea using a fine mesh sieve, yielding about 3¾ to 4 cups of liquid.
  5. In a saucepan, combine the dandelion tea with lemon juice and boxed pectin. Bring to a hard boil.
  6. Once boiling, stir in 4 cups of sugar. Boil for 1 to 2 minutes.
  7. Pour the hot jelly into sterilized jars, leaving a quarter-inch of headspace. Seal the jars.
  8. For long-term storage, process the sealed jars in a boiling water bath for 10 minutes.

Nutrition

Serving: 1jarCalories: 120kcalCarbohydrates: 30gSodium: 10mgPotassium: 30mgSugar: 30g

Notes

Use only dandelions picked from unsprayed areas. Store sealed jars in a cool, dark place for lasting freshness.

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