Dandelion Flower Jelly Recipe: Transform Your Lawn Into Delicious Homemade Preserves
This unique Dandelion Flower Jelly transforms free, foraged dandelions into delicate, honey-flavored preserves with a gorgeous golden color. Made from just the yellow petals, this sweet, floral jelly tastes nothing like weeds and makes a fascinating homemade gift!
- Prep Time: 2 hours (includes foraging and flower prep)
- Cook Time: 30 minutes
- Total Time: 12-26 hours (includes overnight steeping)
- Yield: About 5 half-pint jars
- Category: Preserves, Jelly, Canning
- Method: Foraging, Steeping, Water Bath Canning
- Cuisine: American, Traditional
- Diet: Vegan
Ingredients
Dandelion Infusion:
- 4 cups fresh dandelion flowers (yellow petals only, no green)
- 4 cups water
- 2 tablespoons lemon juice
For Jelly:
- 3 cups dandelion infusion (strained)
- 1 package (1.75 oz) powdered pectin
- 4½ cups granulated sugar
- 2 tablespoons lemon juice
Instructions
- Forage: Collect dandelions from untreated areas. Choose fully open, bright yellow flowers.
- Prepare flowers: Remove ALL green parts (sepals and stems). Use only yellow petals. Rinse gently. Need 4 cups petals.
- Make infusion: Combine petals, 4 cups water, 2 tbsp lemon juice in pot. Boil, simmer 3 min. Remove from heat, cover, steep 8-24 hours.
- Strain: Strain infusion through fine-mesh strainer or cheesecloth. Measure exactly 3 cups liquid.
- Prepare equipment: Sterilize jars, heat lids, prepare water bath canner.
- Make jelly: Combine 3 cups infusion and pectin in large pot. Bring to full rolling boil. Add all sugar at once. Return to hard boil for 1-2 min, stirring constantly. Test for gel point.
- Can: Fill hot jars leaving ¼” headspace. Wipe rims, apply lids. Process in boiling water bath 5 min.
- Cool: Remove from canner, let cool undisturbed 12-24 hours. Check seals. Store sealed jars up to 1 year.
Notes
- Forage only from untreated areas—no pesticides
- Remove ALL green parts—they cause bitterness
- Use powdered pectin specifically
- Full rolling boil is essential for setting
- Steep 8-24 hours for best flavor
- Always test gel point
- Process in water bath for safe storage
- Don’t double batch—make multiple single batches
- Peak season: spring through early summer
- Sealed jars keep 1 year; opened jars refrigerate 3 months
Find it online: https://recipya.com/dandelion-flower-jelly-recipe-8-easy-steps/