Dandelion Jelly
This dandelion jelly is a light, golden, honey-like spread made from fresh dandelion petals. Perfect for spring foraging, this small-batch recipe yields about 4–5 half-pint jars and is ideal for water bath canning or refrigerator storage.
Equipment
- 4 half pint jars
- 1 water bath canner
- 1 canning funnel.
- 1 jar lifter.
- 1 heat-safe bowl
Ingredients
- 4 cups fresh dandelion petals (green parts removed)
- 4 cups water
- 2 tbsp lemon juice
- 1 box (1.75 oz) powdered pectin
- 4 cups granulated sugar
Instructions
Harvest & Prep Dandelions
- Pick fresh dandelion flowers from a clean, chemical-free area. Remove all green parts to avoid bitterness.
Make Dandelion Tea
- Bring 4 cups of water to a boil, pour over petals, and let steep 12–24 hours. Strain through cheesecloth, squeezing out all liquid.
Prepare for Cooking
- Measure 4 cups of dandelion tea into a large pot.
Add Lemon & Pectin
- Stir in lemon juice and powdered pectin. Bring to a rolling boil over medium-high heat.
Add Sugar
- Add sugar all at once. Stir constantly and return to a hard rolling boil for 1–2 minutes.
Check Gel Stage
- Jelly should coat the back of a spoon or pass the cold plate test.
Fill Jars
- Pour into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims and apply lids.
Process (Optional for Shelf Stability)
- Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).
Notes
- Always harvest from unsprayed areas for safety.
- Removing green parts is key for a mild, sweet flavor.
- If skipping canning, store in the fridge up to 3 weeks.