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Jar of homemade Dandelion Jelly with fresh dandelions on the side

Dandelion Jelly

A seasonal preserve that captures the floral, honeyed notes of dandelion petals into a beautiful jelly, perfect for spreading on toast or gifting.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 jars
Course: Condiments, Preserves
Cuisine: American, Foraged
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups dandelion petals (or 2 cups packed petals) Harvest roughly 8 cups of whole flower heads.
  • 4 cups sugar Use up to 1 cup honey as a substitute if desired.
  • 2 Tbsp. lemon juice (or 1/2 tsp citric acid) Increase by 1 tsp for a tangier jelly.
  • 1 box Powdered Pectin (1.75 ounces, such as Sure-Jel) Ensure to follow manufacturer's instructions.
  • 4 cups boiling water Needed for steeping the dandelion petals.

Method
 

Harvest and Prepare Petals
  1. Harvest roughly 8 cups of dandelion flower heads on a dry day when the flowers are open.
  2. Gently remove just the yellow petals, discarding the green portions and the stems.
  3. Aim to avoid the bitter green parts, as they can affect flavor.
  4. Spread petals on a baking tray briefly to inspect for insects or debris.
Make the Dandelion Petal Tea
  1. Place the cleaned petals in a heatproof mixing bowl or jar.
  2. Pour 4 cups boiling water over the petals and allow to steep for at least 1 hour.
Strain and Measure the Tea
  1. After steeping, strain the petals using a fine mesh strainer.
  2. Measure the resulting dandelion tea, ensuring you have about 3 3/4 to 4 cups of liquid.
Prepare to Cook
  1. Pour the measured dandelion tea into a saucepan and add lemon juice and powdered pectin.
  2. Stir thoroughly to dissolve the pectin into the cold liquid, and bring the mixture to a boil over high heat.
Add the Sugar and Cook
  1. Once boiling, add the sugar and stir to combine.
  2. Maintain a rolling boil for 1–2 minutes, stirring constantly.
Jar and Cool
  1. Pour the hot jelly into prepared sterilized jars, leaving 1/4 inch headspace.
  2. Wipe rims clean, apply lids and rings, and let cool on the counter.
Optional: Water Bath Canning
  1. To make shelf-stable, process jars in a boiling water bath for 5–10 minutes.

Notes

Store in the refrigerator for 3–4 weeks or freeze for up to 12 months. Label jars with the date and batch notes.