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Dandelion Jelly

Delightful Dandelion Jelly: Your Sweet Spring Surprise

Experience the unique floral flavor of Dandelion Jelly, a delightful spring treat that's easy to make and perfect for gifting.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 24 minutes
Total Time 54 minutes
Servings: 4 cups
Course: Desserts
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly Base
  • 2 cups Dandelion Petals Loose, yellow petals; avoid green parts for best taste.
  • 2 cups Boiling Water To extract the essence from the petals.
  • 1/4 cup Lemon Juice Adds acidity and enhances preservation.
  • 4 cups Granulated Sugar Main sweetener; reduce if less sweetness is desired.
  • 1 package Pectin (Certo) Liquid fruit pectin for jelly consistency.
For Optional Aesthetic
  • Yellow Food Coloring Add if desired for color.

Equipment

  • large pot
  • strainer
  • Jars for canning

Method
 

Step‑by‑Step Instructions for Dandelion Jelly
  1. Harvest 2 cups of loose, yellow dandelion petals; avoid any green parts or stems. Rinse thoroughly under cool water.
  2. Bring 2 cups of water to a boil, remove from heat, and steep the petals for 30 minutes. Refrigerate overnight for deeper flavor.
  3. Strain the mixture into a large pot, discarding the petals while pressing down to extract maximum flavor.
  4. Add 1/4 cup of lemon juice and 4 cups of sugar to the strained tea, stirring until sugar dissolves (2-3 minutes).
  5. Bring the mixture to a rolling boil, stirring continuously. Add the pectin and stir vigorously for one minute.
  6. Boil for an additional 2 minutes, skimming off foam if desired to enhance clarity.
  7. Sterilize jars in hot water and ladle the jelly into them, leaving 1/4 inch headspace. Wipe the rims for a proper seal.
  8. Seal jars with lids and either cool at room temperature for 24 hours or process in boiling water for 10 minutes.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 13gVitamin A: 100IUVitamin C: 1mg

Notes

Ensure to use unsprayed, vibrant yellow dandelion petals. Proper storage and sterilization are key to preserving jelly quality.

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