Dandelion Jelly

5 from 1 vote

Dandelion jelly is a delightful, honey-like floral preserve that tastes like sunshine in a jar. It's perfect for spreading on toast in the morning, dolloping on a scone, or even enjoying alongside a cheese and charcuterie platter.

Prep Time30

Cook Time10

Canning Time10

Total Time50

Course: Jelly

Cuisine: American

Keyword: Floral Jelly

Servings: servings (makes 5 to 6 half pint jars)

Equipment

Ingredients

For the Dandelion Tea

2 cups dandelion petals from about 4 cups whole flowers, petals only, no green parts
4 cups water

For the Jelly

4 cups dandelion tea strained
1/4 cup bottled lemon juice or 1 teaspoon citric acid
1 box powdered pectin 1.75 oz, regular, such as Sure-Jell original, or 6 Tbsp bulk pectin
5 cups granulated sugar

Instructions

Gather dandelion blossoms from a spot free of pesticides, picking into a quart jar.
Pull the petals from the flowers, leaving behind the green parts and stems. Breaking each flower in half and pulling the petals from each side makes it go quickly.
Place the petals in a heatproof bowl and pour the boiling water over them. Steep for 15 to 20 minutes, until the water turns a deep yellow, then strain out the petals and keep the liquid.
Pour the tea into a large pot and add the lemon juice. Bring to a boil over medium-high heat.
Whisk in the powdered pectin until dissolved and boil hard for 1 minute. Don't add the sugar yet, or the jelly won't set.
Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute. Remove from heat and skim off any foam.
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight.
Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off heat and let jars rest 5 minutes before removing. Cool undisturbed for 12 to 24 hours before checking seals. If not canning, refrigerate up to a month or freeze up to 6 months.

Notes

Dandelion Petals: Use only the yellow petals, with the green parts and stems left out, since the green is bitter. About 4 cups of whole flowers gives the 2 cups of petals you need.

Harvest Safely: Dandelions are often the first thing sprayed in lawns and along walkways, so pick only from areas free of herbicides and pesticides, away from roadsides and pet traffic.

Use Bottled Lemon Juice: Bottled lemon juice holds a steady acidity that fresh lemons don't, and that acid is what makes the jelly safe to can. Use the full amount and don't cut it back. Citric acid works too, at 1 teaspoon for the 1/4 cup of lemon juice.

Don't Double the Batch: Jelly sets on a fixed ratio of liquid, sugar, and pectin, and a doubled pot often won't gel. Make single batches one after another instead.

Give It Time to Set: Pectin jelly can take a full day or two to firm up. If it's still loose after that, hold off on re-cooking and check the troubleshooting guide first.

Low Sugar Option: For a lighter jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the mint jelly directions on the package. With Pomona's, raise the lemon juice to 1/2 cup, since it has no added citric acid in the powder. Less sugar also means a smaller yield.

Make the Tea Ahead: You can steep the dandelion tea and refrigerate it for a day or two before turning it into jelly, which splits the work nicely.

Storage: Sealed, processed jars keep on the shelf for 12 to 18 months. Without canning, store in the fridge for up to a month or the freezer for up to 6 months, and refrigerate after opening.

Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.

Nutrition