How To Make Dandelion Jelly

Dandelion Jelly is a golden, floral-scented spread that captures the essence of spring in a jar. Made from hand-picked dandelion petals, sugar, lemon, and pectin, it tastes like honey with a hint of citrus and sunshine—perfect on toast, biscuits, or as a unique gift.

Why You’ll Love This Recipe

this Recipe

This jelly is a sweet and surprising way to use wild dandelions. It’s inexpensive, easy to make, and offers a delicate flavor that’s both nostalgic and novel. Plus, it’s a wonderful way to enjoy edible foraging in your kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh dandelion flowers (just the yellow petals)waterlemon juicegranulated sugarpowdered or liquid pectin

directions

Harvest dandelion flowers from a clean, chemical-free area. Rinse thoroughly and let dry.

Pull or snip the yellow petals from the green base—avoid using any green parts, which are bitter.

Place petals in a pot with water. Bring to a boil, then simmer for 5–10 minutes.

Remove from heat and steep for 1–2 hours. Strain the liquid through a fine mesh sieve or cheesecloth, pressing to extract all the dandelion tea.

Measure 3 cups of the dandelion tea into a clean pot. Add lemon juice and bring to a boil.

Stir in pectin and boil for 1 minute, stirring constantly.

Add sugar and return to a rolling boil. Boil hard for 1–2 minutes, then remove from heat.

Skim off any foam and pour jelly into sterilized jars, leaving ¼-inch headspace.

Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes if canning. Let cool and check seals.

Servings and timing

This recipe yields about 4 half-pint jars (2 cups total).Preparation time: 20 minutesPetal steeping time: 1–2 hoursCooking time: 20 minutesTotal time: 2–3 hours

Variations

Add a splash of vanilla or orange extract for a flavor twist.
Use orange juice instead of lemon for a mellow citrus touch.
Steep petals with mint leaves for a fresh, herbal note.
Use raw sugar or honey for a slightly different sweetness profile.

storage/reheating

Store sealed jars in a cool, dark place for up to 1 year.Once opened, refrigerate and use within 3–4 weeks.Do not freeze—gel texture may change.

FAQs

Can I use the whole flower?
No, only the yellow petals—green parts are bitter and affect flavor.

Is dandelion jelly safe to eat?
Yes, as long as your dandelions are pesticide- and herbicide-free.

What does it taste like?
Lightly floral, similar to honey with citrusy undertones.

Do I need to can it?
No, you can refrigerate if using within a few weeks, but canning extends shelf life.

Can I use dry dandelions?
Fresh petals are best, but dried can be used if steeped longer.

How do I know when it’s set?
Use the spoon or plate test—jelly should wrinkle slightly when cooled.

Can I double the recipe?
It’s best to make in small batches to ensure proper setting.

Can I make it vegan?
Yes, dandelion jelly is naturally vegan as long as no honey is used.

Does it need added coloring?
No, the natural tea gives it a beautiful pale gold hue.

What’s the best way to serve it?
On toast, biscuits, scones, or as a glaze for fruit tarts or poultry.

Conclusion

Dandelion Jelly is a sweet, sunlit spread that transforms a humble weed into a jar of floral gold. With its delicate flavor and charming color, it’s a delightful way to preserve a piece of spring and share it all year long. Gather those petals and let the magic bloom!

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