why make this recipe
Dandelion jelly is a wonderful way to use those bright yellow flowers that pop up in your yard every spring. It’s sweet, floral, and has a unique flavor that’s both delightful and surprising. Making dandelion jelly is not only a fun cooking project, but it’s also an excellent way to connect with nature. Plus, it’s a great way to preserve the taste of spring to enjoy later!
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 approximately 4 cups of petals (not packed) or 2 cups of packed petals.
- Make a dandelion petal tea by pouring 4 cups of boiling water over the cleaned flower petals. Allow the tea to steep for at least one hour, but you can steep it for as long as 24 hours for a stronger flavor.
- 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. 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 them, and allow the jelly to cool and set for at least 12 hours. (Sometimes jelly takes as long as 48 hours to fully set, so be patient.) Store in the refrigerator.
Canning Dandelion Jelly (optional):
If you want to preserve your jelly for a longer time, consider canning it. Make sure to follow proper canning guidelines to ensure safety.
how to serve Dandelion Jelly
Dandelion jelly is delicious spread on toast, biscuits, or scones. You can also use it as a topping for yogurt, pancakes, or waffles. It adds a lovely floral sweetness to cheese boards or can be enjoyed straight from the jar for a delightful treat!
how to store Dandelion Jelly
Store your dandelion jelly in the refrigerator if you plan to use it within a few weeks. For longer storage, you can can it and keep it in a cool, dark place for up to a year. Just ensure the jars are sealed properly.
tips to make Dandelion Jelly
- Make sure to pick dandelions from areas that have not been treated with pesticides or herbicides.
- The longer you steep the petals, the more flavorful your jelly will be.
- For a smoother jelly, make sure to strain the tea well to eliminate any remaining flowers.
variation
If you want to experiment, try adding herbs like mint or basil during the steeping process for a different flavor. You can also mix in other fruits like berries for a fun twist on the classic recipe.
FAQs
1. Can I use dandelions from my yard?
Yes, as long as they haven’t been treated with chemicals, they are safe to use.
2. How long does dandelion jelly last?
If stored in the refrigerator, it can last for a few weeks. If canned correctly, it can last up to a year.
3. What if my jelly doesn’t set?
If the jelly doesn’t set, it can be re-cooked with more pectin, or you can use it as a syrup instead!
Dandelion Jelly
Ingredients
Method
- Harvest roughly 8 cups of dandelion flower heads. Carefully remove just the yellow petals, discarding the green portions. You should have approximately 4 cups of petals (not packed) or 2 cups of packed petals.
- Make a dandelion petal tea by pouring 4 cups of boiling water over the cleaned flower petals. Allow the tea to steep for at least one hour, but you can steep it for as long as 24 hours for a stronger flavor.
- 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. 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 them, and allow the jelly to cool and set for at least 12 hours. (Sometimes jelly takes as long as 48 hours to fully set, so be patient.) Store in the refrigerator.
- If you want to preserve your jelly for a longer time, consider canning it. Make sure to follow proper canning guidelines to ensure safety.