Go Back
–+ servings
Dandelion Jelly

Dandelion Jelly: A Sweet Taste of Spring Adventure

Dandelion Jelly captures floral sweetness and is a fun, gluten-free, plant-based treat perfect for breakfast or as a gift.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 12 minutes
Total Time 52 minutes
Servings: 6 jars
Course: Sauces
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly Base
  • 4 cups Dandelion Petals Only use yellow petals
  • 4 cups Sugar Feel free to try alternatives
  • 1/4 cup Lemon Juice or Citric Acid for acidity
For the Gelling
  • 1 package Powdered Pectin e.g., Sure-Jell
For Steeping
  • 4 cups Boiling Water Used to steep petals

Equipment

  • large heatproof bowl
  • fine mesh sieve or cheesecloth
  • heavy-bottomed saucepan
  • sterilized jars

Method
 

Step-by-Step Instructions
  1. Harvest about 8 cups of clean dandelion flowers and aim for 4 cups of loosely packed petals.
  2. Place dandelion petals in a bowl and pour 4 cups of boiling water over them. Steep for at least 1 hour.
  3. Strain the mixture using a sieve or cheesecloth to obtain about 3 ¾ to 4 cups of dandelion-infused tea.
  4. In a saucepan, combine the tea with ¼ cup lemon juice and powdered pectin. Bring to a vigorous boil.
  5. Add in 4 cups of sugar and boil for 1-2 minutes until thickened.
  6. Ladle the hot jelly into sterilized jars, leaving ¼-inch headspace, and let cool at room temperature.
  7. For longer storage, process sealed jars in a water bath canner for 10 minutes.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 13gSugar: 12g

Notes

Use fresh blooms from pesticide-free areas for best flavor. Adjust sugar and cooking times based on your pectin brand for optimum results.

Tried this recipe?

Let us know how it was!