Print

Fresh Homemade Dandelion Jelly

fresh homemade dandelion jelly - featured image
Print Recipe

A bright, floral jelly made from fresh dandelion petals, lemon juice, and sugar. This easy recipe captures the essence of spring in a jar with a silky texture and subtle citrus kick.

Ingredients

Scale
  • 4 cups fresh dandelion petals, loosely packed (bright yellow, pesticide-free)
  • 4 cups water
  • 1/4 cup fresh lemon juice
  • 4 cups granulated sugar
  • 1 package pectin (1.75 oz, Pomona’s recommended)
  • 1 tablespoon butter

Instructions

  1. Pick fresh dandelion petals on a dry, sunny morning, avoiding plants near roads or treated lawns. Rinse gently in cool water to remove dirt or bugs. You’ll need about 4 cups loosely packed petals (approximately 2 large handfuls).
  2. Place the petals in a large pot and pour in 4 cups (960 ml) of water. Bring to a gentle boil, then reduce heat and simmer for 20 minutes. Remove from heat and let steep for another 10 minutes.
  3. Using a fine mesh strainer lined with cheesecloth, strain the liquid into a clean bowl or pot. Press gently on the petals to release every drop, but don’t force through the solids. You should have about 3 cups of dandelion-infused liquid.
  4. Return the strained liquid to the pot. Add the 1/4 cup (60 ml) fresh lemon juice and 4 cups (800 g) granulated sugar. Stir gently to combine. Sprinkle in the pectin evenly over the surface and whisk briskly to dissolve. Add 1 tablespoon (14 g) butter to reduce foam during boiling.
  5. Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, keep it at a strong boil for exactly 1 minute. Remove from heat promptly.
  6. Carefully ladle the hot jelly into sterilized glass jars, leaving about 1/4 inch (6 mm) headspace. Wipe rims clean with a damp cloth and seal with lids immediately. Let cool at room temperature until jars seal.
  7. After 24 hours, test the jelly’s set by gently pressing the surface with a spoon — it should wrinkle slightly and hold shape. Store in a cool, dark place for up to a year unopened. Refrigerate after opening and use within 3 weeks.

Notes

Use only bright yellow, pesticide-free dandelion petals. Butter helps reduce foam for clearer jelly. Boil at a rolling boil for exactly 1 minute to ensure proper setting. If jelly doesn’t set, add more pectin or boil longer next time. Jelly can be frozen for up to 6 months. For vegan option, substitute butter with coconut oil and use fruit pectin.

Nutrition

Keywords: dandelion jelly, homemade jelly, floral jelly, spring recipe, easy jelly, natural jelly, Pomona's pectin, vegan jelly option

Find it online: https://atomicbite.com/fresh-homemade-dandelion-jelly-recipe-easy-bright-floral-delight/