Homemade Dandelion Jelly

If you’ve ever looked out at a field of dandelions and wondered what else you could do with those bright yellow blooms besides making wishes, you’re in for a treat.

Today, we’ll guide you through the simple steps of turning those abundant springtime flowers into a sweet and floral jelly that’s as delightful to make as it is to taste.

Whether you’re a seasoned forager or just curious about trying something new, join us as we jar up some sunshine and make a jelly that tastes a bit like honey!

What Is Dandelion Jelly?

Dandelion jelly is a sweet spread made from the flowers of the dandelion plant. To make dandelion jelly, the yellow petals of dandelion flowers are typically steeped in water to extract their flavor and color.

This infusion is then combined with sugar, pectin, and sometimes lemon juice to create a jelly-like consistency when cooled.

The resulting jelly has a unique floral flavor with hints of honey and citrus, and it’s often enjoyed on toast, biscuits, or as a topping for desserts.

Dandelion jelly can be a fun and creative way to use the abundant dandelion blooms that appear in springtime!

What Does Dandelion Jelly Taste Like?

Dandelion jelly has a unique flavor profile that’s both floral and slightly sweet with hints of honey and citrus.

The taste can vary depending on factors such as the variety of dandelions used, the amount of sugar and lemon juice added, and the individual palate of the person making it.

Generally, it has a delicate, light taste reminiscent of the dandelion flowers themselves, with a subtle sweetness that’s not overpowering.

Some people also describe dandelion jelly as having a slightly earthy undertone, which adds to its complexity.

How to Make Dandelion Jelly

Making dandelion jelly is a fun and rewarding process. Here’s a basic recipe to guide you through the steps:

Ingredients:

• 4 cups of dandelion petals (Make sure to pick dandelion flowers from an area that hasn’t been treated with pesticides or other chemicals.)
• 4 cups of water
• 1/4 cup of lemon juice
• 1 package (about 1.75 oz or 49 g) of powdered fruit pectin
• 4 cups of granulated sugar

Instructions:

Harvest Dandelion Petals:

• Pick about 4 cups of dandelion flowers. Remove as much of the green base as possible, as it can add bitterness to the jelly.

Prepare Dandelion Infusion:

• In a medium-to-large pot, combine the dandelion petals and water.
• Bring the mix to a gentle boil, then reduce the heat and simmer for about 10 minutes.

Strain the Mixture:

• After simmering, remove the saucepan from the heat and let the dandelion mixture cool slightly.
• Strain the mixture through cheesecloth (or a nut milk bag) to remove the petals. Twist the cheesecloth or nut milk bag to squeeze out as much liquid as possible. If you’re using a strainer, just use a spatula to press the petals against the sides of the strainer extract the liquid.

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Make the Jelly Base:

• Return the strained dandelion liquid to the saucepan.
• Stir in the lemon juice and powdered fruit pectin until well combined.

Cook the Jelly:

• Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
• Once boiling, add the sugar all at once, stirring until it’s completely dissolved.
• Allow the mixture to return to a boil, then boil for 1-2 minutes, continuing to stir constantly.

Test for Setting Point:

• To check if the jelly has reached the setting point, you can perform a gel test. Place a small amount of the hot jelly on a chilled plate and let it cool for a minute. If it forms a gel-like consistency, it’s ready.

Jar and Seal the Jelly:

• Once the jelly has reached the desired consistency, remove the saucepan from the heat.
• Skim off any foam from the surface of the jelly.
• Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.
• Wipe the jar rims clean and seal the jars with sterilized lids and rings.

Process the Jars (Optional):

• If you want to store the jelly at room temperature, you can process the jars in a boiling water bath for about 10 minutes.

Cool and Store:

• Allow the jars to cool completely at room temperature.
• Once at room temp, store the jars in a cool, dark place. The jelly will continue to set as it cools.

Enjoy your homemade dandelion jelly spread on toast, biscuits, or whatever you like!