why make this recipe
Dandelion Jelly is a delightful way to embrace the beauty of nature. It’s a great way to use the abundant dandelions that grow in many backyards. This unique jelly combines the sweetness of sugar with the floral notes of dandelion petals. Making jelly from dandelions is just not a fun activity; it also shares a touch of nostalgia and a homemade charm that everyone can enjoy.
how to make Dandelion Jelly
Ingredients
- 4 cups dandelion petals (or 2 cups packed petals)
- 4 cups sugar
- 2 Tbsp. lemon juice (or 1/2 tsp citric acid)
- 1 box powdered pectin (1.75 ounces, such as Sure Jel)
- Boiling water
Directions
- Harvest roughly 8 cups of dandelion flower heads. Carefully remove just the yellow petals, discarding the green portions. You should have roughly 4 cups petals (not packed) or 2 cups petals (packed).
- Make a dandelion petal tea by pouring 4 cups boiling water over the cleaned flower petals. Allow the tea to steep for at least an hour, but it can steep as long as 24 hours.
- After steeping, strain the petals, ringing them out to get every last bit of liquid. Measure the liquid; you should have 3 3/4 to 4 cups of dandelion tea.
- Pour the dandelion tea into a heavy-bottomed saucepan. Add lemon juice and pectin, and bring the mixture to a boil over high heat. (Note: Do not add sugar yet.)
- Once the mixture is rapidly boiling, add the sugar and stir to combine.
- Allow the mixture to return to a hard boil, and boil for 1-2 minutes before removing it from heat.
- Pour the jelly into prepared jars, seal, and allow the jelly to cool and set for at least 12 hours. (Sometimes jelly takes as long as 48 hours to fully set; be patient.) Store it in the refrigerator.
Canning Dandelion Jelly (optional):
how to serve Dandelion Jelly
Dandelion Jelly is delicious spread on toast, scones, or biscuits. You can also use it in desserts, as a filling for pastries, or as a sweet topping for yogurt or ice cream. Its unique flavor will surprise and delight everyone who tries it!
how to store Dandelion Jelly
Store your Dandelion Jelly in the refrigerator for up to 3 months. If properly canned, it can last longer in a cool, dark cupboard. Just be sure to check for any signs of spoilage before using.
tips to make Dandelion Jelly
- Ensure you are picking dandelions from a location free of pesticides.
- The jelly may take longer to set on humid days, so keep that in mind.
- If you want a more robust flavor, let the dandelion petals steep longer in water.
variation
For a twist, consider adding a few drops of food-safe essential oils such as lemon or lavender during the boiling process. You can also mix in other flower petals for added flavor!
FAQs
Can I use store-bought dandelion petals?
It’s best to harvest your own dandelion petals for this recipe to ensure freshness and safety.
Can I use other types of pectin?
Yes, you can use other pectins, but make sure to follow the instructions on the package, as they may differ.
What if my jelly doesn’t set?
If the jelly doesn’t set after 48 hours, you can reprocess it by adding more pectin and boiling it again.