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Delicious Dandelion Jelly Recipe Easy Homemade Sweet Floral Jelly

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A sweet and floral jelly made from fresh dandelion blossoms, perfect for spring and summer. This easy homemade recipe captures the essence of dandelions with a hint of lemon and balanced sweetness.

Ingredients

Scale
  • 4 cups fresh dandelion blossoms (yellow petals only, green parts removed)
  • 4 cups water
  • 1/4 cup fresh lemon juice
  • 4 cups granulated sugar
  • 1 package (1.75 oz or 49 g) fruit pectin
  • 1 tablespoon butter (optional, to reduce foaming)

Instructions

  1. Gently pluck about 4 cups of fresh dandelion petals, avoiding the green parts. Rinse lightly in cold water to remove dirt and bugs.
  2. Place petals in a large pot and add 4 cups of water. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
  3. Strain the infused liquid through a fine mesh strainer or cheesecloth into a large bowl or pot, pressing gently to extract as much liquid as possible. Discard petals.
  4. Return the strained liquid to the pot. Stir in 1/4 cup fresh lemon juice and 4 cups granulated sugar. Dissolve sugar over low heat for about 5 minutes.
  5. Sprinkle pectin evenly over the surface and stir vigorously to avoid lumps. Bring mixture to a rolling boil over medium-high heat. Boil hard for 1-2 minutes, stirring constantly. Add 1 tablespoon butter if desired to reduce foaming.
  6. Test jelly set by spooning a small amount onto a cold plate; if it wrinkles when pushed, it is ready. If not, boil for another minute and test again.
  7. Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, seal with lids, and let cool to room temperature. Refrigerate or process in a water bath for longer storage.

Notes

Remove green parts of dandelion petals thoroughly to avoid bitterness. Use fresh lemons for best flavor. Perform the cold plate test to ensure proper jelly set. Adding butter reduces foaming but is optional. For vegan jelly, use vegan-certified pectin and substitute butter with coconut oil. Store refrigerated for up to 3 weeks or water bath can for up to 1 year. Jelly can be frozen for up to 6 months.

Nutrition

Keywords: dandelion jelly, homemade jelly, floral jelly, spring recipe, easy jelly recipe, sweet jelly, natural jelly, foraged food

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