Wild and Delicious Dandelion Jelly Recipe

Introduction

Wild and delicious dandelion jelly captures the vibrant essence of spring with its unique floral flavor. This homemade jelly is a delightful way to use dandelion petals and enjoy a natural, sweet spread. Perfect for breakfast or a gourmet touch to your desserts.

Ingredients

• 4 cups dandelion petals (green bases removed)
• 4 cups pre-boiled water (room temperature)
• 1 cup lemon juice
• 2 cups honey
• 1 package (1.75 oz) fruit pectin

Instructions

1. Step 1: Remove the green base from the dandelion petals to avoid bitterness. Place 4 cups of the cleaned petals into a large pot and pour over 2 cups of pre-boiled water. Let this steep overnight to extract the flavor.
2. Step 2: The next day, strain the petals through a strainer or cheesecloth to obtain the dandelion liquid.
3. Step 3: Add the fruit pectin to the dandelion liquid and bring it to a boil for 1 minute to activate the pectin.
4. Step 4: Reduce heat to low and simmer for 10 minutes, stirring constantly until the pectin dissolves. Add the lemon juice and increase the heat to medium. Continue stirring as the mixture’s color brightens. Simmer for another 5 minutes, then remove from heat and cover for 10 minutes. Skim off any foam that forms.
5. Step 5: Stir in the honey until fully incorporated. Pour the jelly into clean canning jars, leaving 1/4 inch of headspace.
6. Step 6: Wipe the rims of the jars with a clean, damp cloth, place the lids on, and screw on the rings just finger-tight. Allow the jelly to cool and thicken at room temperature before sealing completely.

Tips & Variations

• Removing the green bases from dandelion petals is crucial to avoid bitterness in your jelly.
• Use raw honey for a richer, more complex flavor, but feel free to substitute with any honey you prefer.
• If using liquid pectin, adjust the quantity according to the package instructions to ensure proper setting.

Storage

Store sealed jars of dandelion jelly in a cool, dark place for up to one year. After opening, keep refrigerated and consume within 2 to 3 weeks. To reheat thickened jelly, warm gently in a pan or microwave for a few seconds, stirring to loosen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dandelion petals directly without steeping overnight?

Steeping overnight extracts the best flavor and color from the petals, so while you can use fresh petals directly, the jelly may have a less pronounced taste and lighter color.

Is it necessary to remove the green base of the petals?

Yes, the green base is bitter and can spoil the flavor of your jelly, so removing it ensures a sweeter, more pleasant final product.

Wild and Delicious Dandelion Jelly Recipe

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★★★★★

4.8 from 63 reviews

This Wild and Delicious Dandelion Jelly recipe transforms foraged dandelion petals into a vibrant and flavorful jelly sweetened naturally with honey. The process involves steeping dandelion petals overnight, cooking with fruit pectin and lemon juice to achieve the perfect jelling consistency, and finishing with raw honey for a wholesome treat. Perfect for spreading on toast or as a unique gift, this jelly celebrates the flavors of spring.

• Author: Lena
• Prep Time: 12 hours
• Cook Time: 25 minutes
• Total Time: 12 hours 25 minutes
• Yield: 6 servings (about 6 half-pint jars) 1x
• Category: Preserves
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 4 cups dandelion petals (green base removed)
• 4 cups pre-boiled water, cooled to room temperature
• 1 cup lemon juice
• 2 cups raw honey
• 1 package (1.75 oz) fruit pectin (amount may vary if using liquid pectin)

Instructions

1. Make dandelion tea: Gather 4 cups of dandelion petals and carefully remove the green base to avoid bitterness. Place the petals in a large pot and pour 2 cups of pre-boiled water over them. Let this steep overnight at room temperature to extract the flowers’ flavor, creating the base liquid for the jelly.
2. Strain petals: The next day, strain the dandelion liquid through a fine mesh strainer or cheesecloth to remove all flower solids, leaving a clear fragrant infusion.
3. Add pectin and lemon juice: Pour the dandelion liquid back into the pot and add the fruit pectin. Bring it to a rolling boil for 1 minute to activate the pectin. Reduce the heat to low and simmer for 10 minutes, stirring constantly until the pectin dissolves completely.
4. Simmer and color development: Add the lemon juice and raise the heat to medium. Stir continuously for about 5 minutes as the color intensifies. Remove from heat, cover with a lid, and let the mixture stand for 10 minutes. Skim off any foam formed using a metal spoon for clarity.
5. Add honey and jar: Stir in the raw honey thoroughly and pour the jelly into sterilized canning jars, leaving a 1/4 inch headspace. Wipe rims with a clean damp cloth, seal with lids and screw bands on finger-tight.
6. Cool and set: Allow the jars to cool at room temperature where the jelly will thicken as it cools, achieving the perfect set depending on batch size and equipment used.

Notes

• Remove green parts of dandelion petals to prevent bitterness in the jelly.
• Pre-boil and cool water before steeping to ensure a clean infusion flavor.
• Use raw honey for best flavor and natural sweetness; adjust quantity if needed based on sweetness preference.
• Ensure jars and lids are properly sterilized to prevent spoilage.
• Skimming foam results in clearer jelly.
• Setting time and firmness may vary depending on type and amount of pectin used.

Keywords: dandelion jelly, wildflower jelly, homemade jelly, honey jelly, foraged food, spring recipes, preserves