Wild and Delicious Dandelion Jelly Recipe
Wild and Delicious Dandelion Jelly is a unique, homemade jelly that captures the delicate floral flavor of dandelion petals combined with the natural sweetness of honey and a hint of lemon. This recipe uses fruit pectin to ensure a perfect set and results in a vibrant, golden jelly that’s perfect for spreading on toast or adding to desserts. The process involves steeping fresh dandelion petals to extract their essence, simmering with pectin and lemon juice, and finishing with raw honey for a rich and natural sweetness.
- Prep Time: 10 minutes (plus 12 hours steeping)
- Cook Time: 25 minutes
- Total Time: 12 hours 35 minutes
- Yield: 6 servings 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 4 cups dandelion petals (green bases removed)
- 4 cups pre-boiled water (room temperature), divided
- 1 cup fresh lemon juice
- 2 cups raw honey
- 1 package (1.75 oz) fruit pectin (adjust amount if using liquid pectin)
Instructions
- Prepare dandelion petals. Gather 4 cups of fresh dandelion petals and carefully remove the green base of each flower to avoid bitterness in the jelly.
- Make dandelion tea. Place the cleaned dandelion petals in a large pot and pour over 2 cups of pre-boiled water. Cover and let steep overnight to extract the dandelion flavor, creating a distinctive floral infusion. The next day, strain the liquid through a fine strainer or cheesecloth to remove all petals.
- Add pectin and lemon juice. Return the strained dandelion liquid to the pot. Stir in the fruit pectin, then bring the mixture to a rolling boil for 1 minute to activate the pectin. Reduce the heat to low and simmer, stirring constantly, for 10 minutes until the pectin dissolves fully.
- Simmer with lemon juice. Add the fresh lemon juice and increase the heat to medium. Continue stirring as the mixture simmers for an additional 5 minutes. Watch as the jelly starts to show a vibrant color. Remove from heat, cover with a lid, and let it stand for 10 minutes. Skim off any foam that forms on the surface using a metal spoon.
- Add honey and jar the jelly. Stir in the raw honey thoroughly. Pour the hot jelly into clean canning jars, leaving about 1/4 inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Secure the lids and screw on the rings until finger-tight.
- Cool and set. Allow the jars to cool at room temperature so the jelly can thicken and set properly. The thickening point may vary depending on the pectin, batch size, and cookware used. Once cooled, store the jelly in a cool, dark place or refrigerate after opening.
Notes
- Removing the green base of dandelion petals is important to avoid bitterness in the jelly.
- Ensure slow, constant stirring when simmering with pectin to prevent burning.
- You can adjust the amount of lemon juice slightly to taste, but it helps the jelly set and adds brightness to the flavor.
- If using liquid pectin, check the manufacturer’s instructions for the correct quantity.
- Use raw honey for better flavor and natural sweetness; adjust quantity if needed.
- Always use sterilized jars and lids to ensure safe preservation.
- Foam formation is normal; skim it off carefully for a clear jelly.
Keywords: dandelion jelly, wildflower jelly, homemade jelly, honey jelly, floral jelly, preserve recipe
