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Dandelion Jelly

Sweet Dandelion Jelly: A Simple Spring Delight You'll Love

This homemade Dandelion Jelly offers a unique floral sweetness, perfect for spreading on toast or gifting.
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Prep Time 30 minutes
Cook Time 10 minutes
Steeping Time 20 minutes
Total Time 1 hour
Servings: 4 half-pint jars
Course: Sauces
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Jelly Base
  • 3 cups Dandelion Blossoms Choose flowers from unsprayed areas for safety and flavor.
  • 4 cups Water For steeping and infusing blossoms.
  • 4 cups Granulated Sugar Sweetens the jelly.
  • 1 box Powdered Pectin Helps thicken the jelly.
  • 2 tablespoons Bottled Lemon Juice Adds necessary acidity.
Optional Enhancer
  • 1 drop Yellow Food Coloring Enhances visual appeal.

Equipment

  • medium saucepan
  • Fine-mesh sieve
  • sterilized half-pint jars

Method
 

Dandelion Jelly Instructions
  1. Harvest 3 cups of tightly packed dandelion blossoms from unsprayed areas, avoiding green parts.
  2. Bring 4 cups of water to a boil, add half of the dandelion petals, cover, and steep for 20 minutes.
  3. Strain the mixture through a fine mesh sieve, discarding the solid petals. Repeat with remaining petals.
  4. Return the strained infusion to the saucepan, add sugar, pectin, lemon juice, and coloring if desired. Stir to combine.
  5. Boil the mixture for exactly one minute, skimming off foam as needed.
  6. Pour hot jelly into sterilized jars, seal tightly, and refrigerate for up to a month or process for long-term storage.

Nutrition

Serving: 2tablespoonsCalories: 50kcalCarbohydrates: 13gSugar: 12gVitamin A: 10IU

Notes

Choose blossoms from unsprayed areas to ensure freshness. Always label jars with the date for easy identification.

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