Description

This Fresh Dandelion Jelly recipe transforms vibrant yellow dandelion petals into a sweet, floral jelly enhanced with lemon and honey. With a 24-hour steeping process to extract deep flavor, this jelly balances the earthiness of dandelions with the brightness of lemon juice and the sweetness of wildflower honey, making it a delightful spread perfect for toast or as a gourmet ingredient in desserts.

Ingredients

Scale

Dandelion Petal Infusion

4 cups fresh dandelion petals, loosely packed (only yellow petals, no greens or stems)
4 cups water (for steeping petals)

Jelly Mixture

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

Prepare the Dandelion Petals: Gently pluck about 4 cups of fresh, bright yellow dandelion petals, making sure to avoid any green parts. Rinse them gently in cool water for about 10 minutes to remove dirt or bugs.
Steep Petals in Water: Place the petals in a large pot and pour 4 cups of boiling water over them. Cover the pot and let the petals steep at room temperature for 24 hours to extract flavor. If short on time, let them steep for a minimum of 3 hours.
Strain Dandelion Liquid: Strain the liquid through a fine mesh sieve or cheesecloth into a clean pot, gently pressing the petals to extract juice but avoiding any sediment.
Add Lemon Juice and Sugar: Stir in ½ cup fresh lemon juice and 2 cups granulated sugar into the strained dandelion liquid. Continue stirring for about 5 minutes until the sugar dissolves completely.
Boil the Mixture: Bring the mixture to a boil over medium-high heat, stirring frequently. Add 1 tablespoon of butter to reduce foaming. Let it boil hard for 1 minute.
Add Pectin and Boil Again: Stir in 1 package of liquid pectin. Return the mixture to a rapid boil and cook for exactly 1 minute while stirring constantly to activate the pectin.
Test Jelly Set: Test the jelly’s readiness by placing a small spoonful on a cold plate. If it wrinkles when pushed with a finger, it is ready. If not, boil for another minute and test again.
Jar the Jelly: Remove the pot from heat and quickly ladle the jelly into sterilized jars, leaving a ¼-inch headspace. Wipe the rims clean, seal with lids, and let cool to room temperature.
Store and Set: Store the sealed jars in the refrigerator or a cool pantry. Allow the jelly to thicken and develop flavor over 24 to 48 hours before use.

Notes

Only use yellow dandelion petals; avoid green parts or stems to prevent bitterness.
Steeping time can be shortened to 3 hours but the full 24 hours extracts more flavor.
Butter is optional but helps to reduce foaming during boiling.
Ensure jars are sterilized to prevent spoilage.
Check jelly set carefully to avoid under- or over-cooking.
Store jelly in a cool place; refrigeration is preferred for longer shelf life.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Condiment
Method: Stovetop
Cuisine: American

Keywords: dandelion jelly, homemade jelly, wildflower honey jelly, lemon jelly, floral jelly, spring recipe, natural jelly, herbal jelly