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Dandelion Jelly

Delicious Dandelion Jelly: A Sweet Way to Embrace Spring

This Dandelion Jelly captures the essence of spring with its unique floral flavor, making it a delightful homemade treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 1 day
Total Time 1 day 40 minutes
Servings: 5 half-pint jars
Course: Desserts
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly Base
  • 2 cups Dandelion Petals Freshly harvested
  • 2 cups Boiling Water To steep the petals
  • 1/4 cup Lemon Juice Freshly squeezed
  • 4 cups Sugar Granulated
  • 1 package Certo Liquid Fruit Pectin Essential for consistency
Optional Enhancements
  • 1 few drops Yellow Food Coloring Optional for color enhancement
  • 1 to taste Honey Optional, can replace sugar

Equipment

  • large pot
  • Fine mesh sieve or cheesecloth
  • Measuring cups
  • scissors
  • metal spoon
  • half-pint jars

Method
 

Step‑by‑Step Instructions for Dandelion Jelly
  1. Harvest 2 cups of fresh dandelion petals, avoiding greens and stems. Place in a clean bowl.
  2. Pour 2 cups of boiling water over petals. Cover and steep in the refrigerator for 24 hours.
  3. Strain the dandelion tea into a pot, discarding solids to keep only the golden liquid.
  4. Mix 1/4 cup lemon juice and 4 cups sugar into the strained tea until dissolved.
  5. Bring the mixture to a rolling boil, then add the Certo pectin stirring vigorously, and boil for 2 minutes.
  6. Skim foam from the surface to improve texture.
  7. Add yellow food coloring, if desired, mixing until the preferred shade is achieved.
  8. Fill prepared half-pint jars, leaving 1/4 inch of headspace and seal tightly.
  9. Let jars cool at room temperature for 24 hours or process in a boiling water bath for 10 minutes.

Nutrition

Serving: 1half-pint jarCalories: 130kcalCarbohydrates: 34gSugar: 32g

Notes

Ensure to harvest dandelion petals from unsprayed areas. Wash petals thoroughly before use.

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