This Dandelion Jelly recipe delivers a clear, golden spread that tastes a bit like honey. This recipe uses a non-canning method.
It makes me sad that dandelions are maligned by some segments of the gardening world. I grow dandelions on purpose; I LOVE them. Dandelions are gorgeous and edible, they are a resource for pollinators, and they improve soil health. They have a lovely fragrance, too – they smell like sunshine.
Gardeners in my area know if they are digging out dandelions I am happy to replant them in my spaces. I do always encourage them to keep them though, because they are awesome. They start blooming early in the spring (along with my beloved chive blossoms), and the minute I see their bright yellow buds forming I get my jars ready to make this Dandelion Jelly recipe.
Dandelion Jelly is delicious on toast and crackers. I especially love it with goat cheese or brie and fresh baked baguette – that and a cup of tea is the perfect snack. Or, skip the bread and cheese and simply use the jelly to sweeten your tea – it’s sublime.
However you use your Dandelion Jelly, be sure to ONLY use organically grown flowers from your own garden or a trusted source. This is important because you do not want to ingest pesticides.
Start with 4 cups of fresh dandelion heads. Once cooked, the yield is approximately 4 cups so be sure to have your jars ready (I usually use 4 half-pints or 2 pint jars). This Dandelion Jelly can be stored in the refrigerator for up to two weeks.
If you like this Dandelion Jelly Recipe, you may also like this Cherry Chutney recipe.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 6 hours |
| Servings |
cups
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- 4 cups dandelion flower heads
- 4 cups water plus more if needed
- 4 cups sugar
- 1.75 oz fruit pectin powdered, one package
- 2 tbs lemon juice fresh squeezed
Ingredients
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- Wash the dandelion flowers then remove excess water. I use a salad spinner; patting dry or draining in a colander works too.
- Snip the dandelion petals off of the flower base. Discard or compost the flower bases.
- Place the petals into a stainless steel pot with 4 cups of water and heat until boiling. Reduce heat and simmer for 5 minutes. Remove from heat and let cool enough to handle, then strain, pressing the flower petals to get all of the liquid. You will need 3 cups of this liquid for your jelly - if there is less than 3 cups, add water. If there is more, set it aside for another use. Discard or compost the used petals.
- Pour 3 cups of the dandelion liquid into a large stainless-steel pot. Add the pectin and lemon juice then bring the mixture to a boil. Add the sugar and continue boiling and stirring for 3 minutes. Skim the foam as needed. Remove from heat and let cool until safe to handle.
- Ladle mixture into sterilized jars leaving ¼-inch of headspace. Be sure to wipe any splashed liquid from the jar rims before adding the lids. Place jars in the refrigerator and use once the jelly sets - approximately 6 hours. Store refrigerated for up to two weeks.
