How to Make Dandelion Jelly

Why Make This Recipe

Dandelion jelly is not just a delicious and unique spread; it also takes advantage of a common flower that many people overlook. Making this jelly helps reduce waste by using dandelions, which are often seen as weeds. Plus, it offers a sweet, floral flavor that can brighten up your breakfast or snack. It’s a fun way to connect with nature and is perfect for those who love trying new homemade recipes.

How to Make Dandelion Jelly

Ingredients

• 2 cups dandelion flowers
• 4 cups sugar
• 1 pkg or 6 tbsp powdered pectin
• 2 tbsp lemon juice
• 1/4 tsp butter

Directions

1. Rinse the dandelion flowers to remove any dirt. Make sure to remove the stems as well.
2. Cover the cleaned dandelions with 4 cups of boiling water.
3. Let it cool, then refrigerate overnight to allow the flavors to develop.
4. Strain the mixture to remove the dandelion pieces, ensuring you get a clear liquid.
5. Measure the liquid and add water if needed to make a total of 4 cups.
6. Pour the liquid into a stock pot. Stir in the lemon juice, then sprinkle the pectin on top and heat the mixture until it reaches a boil.
7. Add the butter and the sugar, stirring continuously until the sugar dissolves.
8. Boil for one minute, then remove from heat and strain any foam from the top.
9. Ladle the jelly into sterilized jars, leaving about ¼ inch of headspace. Process the jars in a boiling water canner for 5 minutes.
10. Allow the jars to cool and store them in your pantry.

How to Serve Dandelion Jelly

Dandelion jelly is a versatile treat. You can spread it on toast, add it to peanut butter sandwiches, or use it as a topping for pancakes or waffles. It also makes a lovely addition to cheese boards or can be used as a filling for pastries and desserts. Serve it with cream cheese on crackers for a delightful appetizer.

How to Store Dandelion Jelly

Once your dandelion jelly is cool, make sure the lids are sealed tightly. Store the jars in a cool, dark place, like a pantry or cupboard. For best quality, use the jelly within one year. Once opened, keep it in the refrigerator and consume it within a few weeks.

Tips to Make Dandelion Jelly

• Make sure to pick dandelions from areas that are free from pesticides and chemicals.
• When measuring the dandelion flowers, try to pack them lightly to avoid too many air pockets.
• If you notice a lot of foam while boiling, it’s best to strain it off to keep the jelly clear.
• You can also add a bit of cinnamon or vanilla for extra flavor if desired.

Variation

If you’re feeling adventurous, you can mix dandelion jelly with other fruits like berries for a blended flavor. Using part dandelion and part elderberry or blackberry can create a unique twist!

FAQs

1. Is dandelion jelly safe to eat?
Yes, dandelion jelly is safe to eat as long as the flowers are harvested from clean, pesticide-free areas.

2. Can I use other parts of the dandelion plant?
While the jelly uses only the flowers, you can use other parts of the dandelion for different recipes, like salads or teas.

3. How long does dandelion jelly last?
Properly sealed dandelion jelly can last up to a year in the pantry. Once opened, keep it in the refrigerator, where it should be eaten within a few weeks.

Dandelion Jelly

Print Recipe

A unique and sweet spread made from dandelion flowers, perfect for brightening up breakfasts or snacks.

• Total Time: 25 minutes
• Yield: 4 cups 1x

Ingredients

Scale 1x2x3x

• 2 cups dandelion flowers
• 4 cups sugar
• 1 pkg or 6 tbsp powdered pectin
• 2 tbsp lemon juice
• 1/4 tsp butter

Instructions

1. Rinse the dandelion flowers to remove any dirt and remove the stems.
2. Cover the cleaned dandelions with 4 cups of boiling water.
3. Let it cool, then refrigerate overnight to allow the flavors to develop.
4. Strain the mixture to remove the dandelion pieces, ensuring you get a clear liquid.
5. Measure the liquid and add water if needed to make a total of 4 cups.
6. Pour the liquid into a stock pot, stir in the lemon juice, then sprinkle the pectin on top and heat until it reaches a boil.
7. Add the butter and sugar, stirring continuously until the sugar dissolves.
8. Boil for one minute, then remove from heat and strain any foam from the top.
9. Ladle the jelly into sterilized jars, leaving about ¼ inch of headspace.
10. Process the jars in a boiling water canner for 5 minutes.
11. Allow the jars to cool and store them in your pantry.

Notes

Ensure to pick dandelions from pesticide-free areas. Lightly pack the flowers when measuring to avoid air pockets. You can also add cinnamon or vanilla for extra flavor.

• Author: jessica-baker
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Condiment
• Method: Canning
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 tablespoon
• Calories: 60
• Sugar: 15g
• Sodium: 1mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

Keywords: dandelion jelly, homemade jelly, flower jelly, unique spreads