Introduction

Dandelion jelly is a delightful and unique spread made from the bright yellow petals of fresh dandelions. Infused with lemon and sweetened with honey, this jelly offers a floral and tangy flavor perfect for toast or desserts. Making it at home is a rewarding way to enjoy a taste of spring.

A small glass jar is filled with a chunky, amber-colored jam that has visible fruit pieces and seeds inside. The jam surface is sprinkled with small white sesame seeds. The jar sits on a white marbled surface with a lemon slice placed beside it, showing the bright yellow peel and pale juicy inside. The scene is closely focused, capturing the shiny texture of the jam and the freshness of the lemon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups fresh dandelion petals, loosely packed (only yellow petals, no greens or stems)
4 cups water (for steeping petals)
½ cup fresh-squeezed lemon juice
1 ½ cups honey (mild wildflower recommended)
2 cups granulated sugar
1 package liquid pectin (e.g., Sure-Jell brand)
1 tablespoon butter (optional, to reduce foam)

Instructions

Step 1: Gently pluck about 4 cups of bright yellow dandelion petals, avoiding any green parts. Rinse gently in cool water for about 10 minutes to remove dirt and bugs.
Step 2: Place the petals in a large pot and pour 4 cups of boiling water over them. Cover and let steep for 24 hours at room temperature, or a minimum of 3 hours if short on time.
Step 3: Strain the liquid through a fine mesh sieve or cheesecloth into a clean pot, pressing the petals gently to extract juice without including sediment.
Step 4: Stir in ½ cup fresh lemon juice and 2 cups granulated sugar into the dandelion liquid until the sugar dissolves, about 5 minutes.
Step 5: Bring the mixture to a boil over medium-high heat, stirring frequently. Add 1 tablespoon butter to reduce foaming, then boil hard for 1 minute.
Step 6: Stir in 1 package liquid pectin. Return to a rapid boil and cook for exactly 1 minute while stirring constantly.
Step 7: Test the jelly set by placing a small spoonful on a cold plate; if it wrinkles when pushed, it is ready. If not, boil another minute and test again.
Step 8: Remove from heat and ladle quickly into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, seal with lids, and let cool to room temperature.
Step 9: Store sealed jars in the refrigerator or a cool pantry. Jelly will thicken and develop flavor over 24-48 hours.

Tips & Variations

For a clearer jelly, make sure to avoid including any green parts of the dandelion petals to reduce bitterness.
Replace honey with pure maple syrup for a different sweetness profile, though texture may vary slightly.
Adding a pinch of vanilla extract after cooking can enhance the floral notes.
If you prefer a less sweet jelly, reduce the sugar by up to ¼ cup, but note the set may be softer.

Storage

Store the sealed jars of dandelion jelly in a cool pantry or refrigerator. Once opened, keep refrigerated and use within 3 weeks. The jelly develops deeper flavor and thickens after 1 to 2 days of resting.

How to Serve

A small clear glass jar filled with chunky red-orange jam, showing pieces of fruit and seeds inside. The jam’s surface is shiny and slightly uneven, with small bits scattered on top. Behind the jar, there is a thick slice of lemon resting partly visible. Everything is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dandelions with green parts attached?

It’s best to remove any green parts or stems from the petals, as they can add bitterness and affect the clarity and flavor of the jelly.

How long does the jelly keep once opened?

Once opened, store the jelly in the refrigerator and consume within about 3 weeks for the best flavor and quality.