Dandelion Jelly is a sweet yellow jelly that tastes almost like soft honey. This is a small batch jelly recipe that only requires refrigeration, no canning!
Have you ever had Dandelion Jelly? Did you know it was even something you could make? Well know you know that yes, in fact you can! This simple recipe makes a small batch of sweet Dandelion Jelly that tastes very much like honey. It’s delicious on toast, biscuits and many baked goods.
Last spring my daughter and I made this small batch of dandelion jelly…this was always something I wanted to try with the many many many dandelion blossoms we get around here every spring. And what a nice surprise it was…the jelly was delicious and I had this deep satisfaction in feeling like a homesteader for a hot minute, even right here in the middle of the city hahaha!
What does Dandelion Jelly taste like?
Dandelion Jelly tastes like really soft flavoured honey! It’s actually so lovely…a nice delicate sweet flavour that tastes great on buttered toast, loaves, biscuits and muffins.
Make sure to use pristine dandelion blossoms.
When picking dandelions for this jelly make sure to use dandelions that are free from pesticides and any chemicals. Nature preserves or even your own lawn are great places for picking! And a great activity to get the kids to be a part of.
Dandelion Jelly Recipe Tips:
- Dandelions: Make sure the dandelions you use are free of chemicals. Pick them from natural areas where you are sure no chemical sprays have been applied. We picked ours from a nature preserve.
- Parts of the Dandelions to Use: First rinse the dandelion blossoms, then remove and discard the green parts. You only want the yellow and white portion of the dandelion (it’s ok if there is a bit of green).
- Pectin: This recipe requires a 1 (1.75 ounce) package of powdered fruit pectin (a 49 g package)
- Make sure to press the blossoms! After the dandelion blossoms have boiled in the water you will have to strain them. When it’s time to do this make sure to press down on the blossoms to get as much liquid as you can from them. You should have 3 cups of liquid at this point.
- What if I don’t have 3 cups? If you don’t have 3 cups just top it up with extra water.
- Jars: I just used a recycled sanitized jam jar to store this jelly. You can use any kind of clean jar that you prefer.
- What should the consistency of this jelly be? This jelly has the consistency of soft jelly, it’s not very thick.
- Storage: Because this is just a small batch jam, the jars don’t require processing. Just pour the dandelion jelly into clean jars, cover, and store in the fridge for up to 3 weeks.
Recipe adapted from Martha Stewart
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