Dandelion Jelly
This homemade dandelion jelly recipe captures the dandelion flowers in a sweet, tangy spread. Perfect for spring, it combines simple ingredients to create a delicious, golden jelly with a hint of floral sweetness. Ideal for spreading on toast, drizzling over desserts, or gifting to friends, this jelly is a unique and fun way to celebrate the season.
Equipment
- water bath canner
- 12 4 oz jars or 6 8oz jars
- Canning Tools
- Large Pot
Ingredients
- 4 cups dandelion flower petals
- 4 cups water
- 3 cups sugar
- 1 box low or no sugar Sure Jell pectin
- 3 tbsp lemon juice
Instructions
- Pick dandelions from a place where no chemicals or pesticides have been used.
- Rinse the flowerheads to remove any dirt.
- Wash 12 (4oz) jars or 6 (8oz) jars and set them aside.
- Optional: Place the lids in a pot with water to warm them up, softening the rubber. Set the rings aside.
- Cut off the petals from the green part of the flower. You’ll need about 4 cups of petals.
- Put 4 cups of dandelion petals in a large pot. Add 4 cups of water and bring to a boil. Cover and remove from heat. Let steep for about 10 minutes.
- Blend (Option 1): Blend the mixture using a blender or immersion blender to break up the flowers and release more nutrients into the water. If you blend your strained dandelion water will be more green.
- Steep (Option 2): If you prefer, you can refrigerate the mixture and let it steep for 3 hours or overnight.
- Strain the liquid back into the pot and add more water if needed to make 4 cups.
- Combine 1/4 cup sugar with a box of low or no-sugar Sure-Jell. Heat the dandelion water over high heat. Pour in the sugar mixture and stir until dissolved.
- Add 1/2 tsp butter to help reduce foaming.
- Bring the mixture to a rolling boil (a boil that can't be stirred down) over high heat, stirring constantly.
- Add the remaining sugar and lemon juice and bring back to a rolling boil for 1 minute. Remove from heat.
- Prepare canner by adding water and heating so the water is hot when you add the jam jars.
- Ladle the jam into hot jars, leaving 1/4 inch of head space. Wipe the rims and put the lid in the center of the jar. Put the ring on and make it fingertip-tight.
- Place the jars in your water bath canner and cover with 1-2 inches of water. Put the lid on the canner and bring the water to a boil. Boil for 10 minutes. Once the timer goes off let the jars sit in the water for 5 minutes with the canner lid off.
- Remove the jars and allow to cool for 24 hours without being disturbed. Check the seals by removing the rings and gently pull the lids. Lids should not come off or pop up and down. If the jars are sealed, store them for later use. If they came off, store the jam in the refrigerator and use within 3 weeks.