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Homemade Dandelion Jelly Recipe

Homemade Dandelion Jelly Recipe: Capture Spring in a Jar

Homemade Dandelion Jelly Recipe showcases unique flavors and a simple process to create a delicious preserve from dandelion petals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 cups
Course: Dessert
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Dandelion Petals Use only fully opened yellow petals.
  • 4 cups Water Fresh, clean water.
  • 1/4 cups Lemon Juice Provides acidity for preservation.
  • 1 box Pectin Thickening agent for jelly.
  • 4 cups Sugar Balances sweetness and acts as a preservative.
For Processing
  • 1 set Sterilized Jars Clean jars to keep jelly fresh.
  • 1 batch Boiling Water Bath For preserving jars of jelly.

Equipment

  • Large Pot
  • Fine Mesh Sieve or Cheesecloth
  • Sterilized jars
  • Funnel

Method
 

Step-by-Step Instructions
  1. Rinse dandelion petals gently under cool water for about 2-3 minutes to remove dirt or insects.
  2. In a pot, combine dandelion petals with enough clean water to cover them and bring to a boil, then simmer for 30 minutes.
  3. After simmering, cool briefly then strain the mixture into a bowl, separating the liquid from the petals.
  4. In a clean pot, mix the strained liquid with lemon juice and pectin, bring to a boil while stirring constantly.
  5. Add all sugar at once while stirring until dissolved; boil for 1-2 minutes until the jelly reaches the desired consistency.
  6. Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace, then seal with lids.
  7. Process jars in boiling water bath for 5-10 minutes to seal them.
  8. Once cooled, store jars in a cool, dark place for at least 24 hours before using.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 12g

Notes

Ensure dandelions are foraged from pesticide-free areas. Use only fully opened petals for the best taste.

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