Description

Dandelion jelly is a sweet, floral spread that tastes a bit like honey with a hint of citrus. It’s made from fresh dandelion petals and is a fun way to turn common backyard flowers into a beautiful golden jelly. Perfect for toast, biscuits, or as a unique gift!

Ingredients

4 cups dandelion petals (only the yellow parts, no green)
4 cups water
2 tablespoons lemon juice (fresh or bottled)
1 box (1.75 oz) powdered fruit pectin

4 cups granulated sugar

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Instructions

Harvest & Prep Petals: Pick fresh dandelions and separate the yellow petals from the green base (the green part can make the jelly bitter).
Make Dandelion Tea: In a large pot, combine the petals and 4 cups of water. Bring to a boil, then remove from heat. Let it steep for 4 hours or overnight.
Strain: Strain the liquid through a fine mesh strainer or cheesecloth, squeezing out as much liquid as possible. You should have about 3 to 4 cups of dandelion tea.
Cook the Jelly: Pour the tea into a large pot. Add lemon juice and pectin. Stir well and bring to a rolling boil over high heat.
Add Sugar: Add sugar all at once. Stir constantly and return to a rolling boil. Boil hard for 1–2 minutes.
Jar the Jelly: Remove from heat and skim off any foam. Pour jelly into sterilized jars, leaving about 1/4-inch headspace.
Seal and Process: Wipe rims, seal with lids, and process in a hot water bath for 10 minutes, or store in the fridge for immediate use.

Notes

Only use dandelions that haven’t been sprayed with chemicals or pesticides.
The color of the jelly can range from golden yellow to light amber depending on how long you steep the petals.
You can freeze the petals if you can’t make the jelly right away.

Nutrition

Serving Size: 1 tbsp
Calories: 48
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg