Dandelion Jelly
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.
Dandelion Jelly
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!
- Total Time: 30 minutes
- Yield: 4 cups 1x
- Category: Jams and Jellies
- Method: Stovetop
Ingredients
- 4 cups water
- 4 cups dandelion blossoms (only the yellow and white parts – it’s ok if there is a bit of green)
- 1 (1.75 ounce) package of powdered fruit pectin (49 g)
- 4 1/2 cups granulated sugar
- 2 tbsp fresh lemon juice
Instructions
- In a strainer, 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).
- In a large saucepan bring 4 cups of water and the dandelions to a boil over medium heat.
- Simmer for about 5 minutes.
- Remove from the heat and let rest for about 10 minutes.
- Using a fine sieve, strain the mixture into a large bowl or measuring cup. Press the mixture to get as much of the liquid as you can from it. You should have 3 cups of liquid at this point. If you don’t, just top it up with extra water.
- Discard the dandelion blossoms.
- Pour the dandelion liquid back into the saucepan, add the pectin and bring to a boil.
- Then add the sugar and lemon juice. Bring to a boil, stirring it constantly to dissolve the sugar. This should only take about 1 – 2 minutes.
- Remove from the heat and let cool slightly.
- Skim any foam that may have appeared on the surface.
- Pour the mixture into sterile jars, leaving about 1/4 inch from the top.
- Add lids and refrigerate until the jelly has set, this will take about 4 hours.
- Keep in the fridge between uses.
Keywords: dandelion jelly
Recipe adapted from Martha Stewart
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