How to Make Dandelion Jelly at Home – A Sweet Spring Treat
Dandelion jelly is one of those unexpected delights that turns a simple backyard flower into something truly special. If you’ve ever wondered what spring sunshine might taste like, this golden, floral jelly comes pretty close.
With its honey-like flavor and gentle citrusy notes, it’s a lovely addition to toast, biscuits, and even cheese boards.
In this article, we’ll walk you through how to make dandelion jelly from scratch using just a few ingredients and a bit of foraging.
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Harvesting Fresh Dandelions
The first step is heading outside! Choose a sunny day and gather 8 to 10 cups of fully opened dandelion heads. Make sure you're picking from areas that are free of pesticides, herbicides, or animal waste.
Once home, you’ll need to separate the yellow petals from the green parts, as the greens can be bitter. This process takes some patience, but it’s essential for achieving a smooth, sweet flavor.
Preparing Dandelion Tea
To extract the flavor, you’ll steep the petals in hot water to make a tea.
What you’ll need:
2 cups of dandelion petals (just the yellow part)
4 cups of water
Bring the water to a boil, pour it over the petals, and cover. Let it steep for 12 to 24 hours at room temperature. After steeping, strain out the petals using a cheesecloth or fine mesh sieve. The result is a light, floral tea that forms the base of your jelly.
Cooking the Jelly
With your tea ready, it’s time to make the jelly.
Ingredients:
3 cups of dandelion tea
2 tablespoons of lemon juice
1 packet (1.75 oz) of powdered fruit pectin
4 cups of sugar
In a large pot, combine the tea and lemon juice, then add the pectin. Bring to a rolling boil, stirring constantly. Once boiling, add all the sugar and continue stirring. Boil hard for 1 to 2 minutes, then remove from the heat.
Skim off any foam that forms to ensure your jelly is smooth and clear.
Canning and Storing
Immediately ladle the hot jelly into sterilized glass jars, leaving about ¼ inch of headspace. Wipe the rims clean, seal with lids and bands, and process in a boiling water bath for 5 to 10 minutes, depending on your altitude.
Once sealed and cooled, your jelly will keep in the pantry for up to a year. After opening it, store it in the fridge and enjoy it within a few weeks.
Ways to Enjoy Dandelion Jelly
This jelly is far more versatile than you might expect. Try it:
On warm buttered toast or biscuits
As a glaze for poultry or ham
Swirled into plain yogurt or cottage cheese
With cream cheese on crackers
As a gift in homemade baskets
Its sweet, slightly floral profile makes it a lovely surprise for guests and a fun way to get creative in the kitchen.
A Taste of Spring in Every Jar
Making dandelion jelly is more than just a recipe—it’s an invitation to slow down, go outside, and transform something simple into something magical. Whether you make it once a year or every spring, this jelly captures a moment of the season that’s fleeting but beautiful.
Next time your lawn is filled with golden dandelions, don’t pull them—pick them, steep them, and turn them into jelly!
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Source: Early American
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