Description
This golden dandelion jelly captures the delicate, floral essence of spring in a jar. A sweet, lightly citrusy jelly made from foraged petals — it’s like sunshine on toast and a beautiful homemade gift!
Ingredients
-
4 cups dandelion petals (or 2 cups tightly packed petals)
-
Boiling water (enough to cover petals, ~4 cups)
-
4 cups granulated sugar
-
2 tbsp lemon juice (or ½ tsp citric acid)
-
1 (1.75 oz) box powdered pectin (such as Sure-Jell)
Instructions
-
Harvest & Prep Petals: Collect dandelions from a clean, pesticide-free area. Remove the green parts and keep only the yellow petals.
-
Make Dandelion Tea: Place petals in a heatproof bowl and pour about 4 cups of boiling water over them. Let steep for 12–24 hours.
-
Strain: Strain the petals through cheesecloth or a fine mesh sieve. You should have about 3½–4 cups of dandelion tea.
-
Cook Jelly: Pour the dandelion tea into a large pot. Add lemon juice and powdered pectin. Bring to a boil, stirring constantly.
-
Add Sugar: Stir in the sugar all at once. Bring the mixture to a full rolling boil that can’t be stirred down. Boil hard for 1–2 minutes.
-
Jar It: Remove from heat. Skim off any foam. Pour hot jelly into sterilized jars, leaving ¼-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 5–10 minutes if canning.
-
Cool & Store: Let jars cool completely. Store in a cool, dark place or refrigerate and use within 3–4 weeks if not canned.
Notes
Jelly will thicken as it cools.
You can use citric acid instead of lemon juice for a clearer jelly
Adjust steep time for stronger or lighter flavor.
Makes a unique topping for biscuits, toast, or yogurt.
- Prep Time: 30 minutes (plus steeping time)
- Cook Time: 15 minutes
- Category: Preserves, Jelly
- Method: Steeping, boiling, water-bath canning
- Cuisine: American, Foraged