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Dandelion Jelly

Dandelion Jelly: Sweet Spring Magic in Every Jar

Capture the essence of spring with homemade Dandelion Jelly, a uniquely sweet and colorful spread perfect for toast.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 1 day
Total Time 1 day 40 minutes
Servings: 16 jars
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 2 cups Dandelion Petals Only yellow petals
  • 2 cups Boiling Water To steep the petals
  • 1/4 cup Lemon Juice Freshly squeezed
  • 4 cups Sugar Granulated sugar
  • 1 package Liquid Pectin Powdered pectin can be used as a substitute
Optional Additions
  • few drops Food Coloring To enhance the jelly's hue
  • adjust accordingly cups Honey Optional sweetener to replace some sugar

Equipment

  • Saucepan
  • Heatproof Bowl
  • strainer
  • Metal spoon
  • Jars

Method
 

Step-by-Step Instructions
  1. Harvest 2 cups of yellow dandelion petals and rinse lightly.
  2. Boil 2 cups of water and pour over the dandelion petals, steep for 24 hours.
  3. Strain the mixture to collect the dandelion tea.
  4. Add 1/4 cup lemon juice and 4 cups sugar to the tea, mix well.
  5. Bring the mixture to a full rolling boil.
  6. Stir in 1 package of liquid pectin, boil for an additional 2 minutes.
  7. Skim off any foam that forms on the surface.
  8. Add food coloring if desired, stir gently.
  9. Pour the jelly into prepared jars, leaving 1/4 inch headspace.
  10. Allow to cool completely for 24 hours before storing.

Nutrition

Serving: 1jarCalories: 100kcalCarbohydrates: 25gSugar: 25g

Notes

Ensure petals are clean and only yellow to avoid bitterness. Skimming foam is optional but recommended for a clear jelly.

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