Wild and Delicious Dandelion Jelly Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
