Deliciously Easy Dandelion Jelly Recipe
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If you haven’t tried dandelion jelly, then you will be glad you did with this easy-to-make
recipe. The sweet, floral-honey flavors of this jelly go great with a variety of dishes and sides!
While dandelion isn’t a word that often comes to mind when it comes to jelly, it is quite a
flavorful ingredient. When used properly, it can add an extra level of floraly sweetness to
your dish. This easy-to-make jelly uses a handful of easily accessible ingredients to
create a sweet, decadent jelly that will elevate any breakfast bar.
Dandelion flowers can be found prepackaged and ready to use in the kitchen at many
health food stores like Whole Foods. You can also purchase them online. Cooking the
dandelions in a tea helps to extract as much flavor from the petals as possible, ensuring
you maximize the sweetness in your jelly.
Why You Will Love This Recipe For Dandelion Jelly
- Simple to make
- Few ingredients
- Great way to get the kids involved picking the dandelions
- Makes use of an ingredient from your own backyard
- Awesome honey-like flavor
(amounts in recipe card below)
- Dandelion Flowers—Loosely packed.
- Granulated Sugar—To elevate the sweetness of the jelly.
- Lemon Juice—Freshly squeezed, to balance the jelly’s sweetness.
- Powdered Pectin—Causes the jelly to set.
Equipment You Will Need
- Cheesecloth or Fine mesh strainer – In order to maximize the flavor you get from your dandelions, you will want a fine mesh strainer or cheesecloth. One of these will help you maximize the amount of liquid youget from your tea without ending up with any unwanted dandelion petals in your jelly.
- Canning Jars – If you plan to can some of your jelly, get some jelly jars with lids.
- Water Bath Canner with tongs and funnel – Canning the jelly will allow you to have some set aside for whenever you want that fresh burst of dandelion jelly flavor.
How to Sterilize Canning Jars
Place your jars and lids in a canning pot with a rack in the bottom. If you don’t have a canning pot, you can turn a round cake pan or tart pan upside down in the bottom of a large, deep pot. It is important to have something for the jars to sit on so they don’t get too hot on the bottom and burst. Cover the jars with hot water, allowing the jars to fill with the water. Water should come to about 1 inch over the top of the jars.
Place lid on pot and bring to a simmer and heat for 10 minutes. Remove jars making sure the water is drained out of them. Dry the rings and discs. Ideally,you want to time this so you are removing the jars from the pot at about the same time as the jelly is ready to pore in so the jars will be still hot. Otherwise, the hot jelly could cause the jars to break if they are too cold.
How to Make Dandelion Jelly
(complete instructions in recipe card below)
- Rinse the dandelion petals and remove any greenery.
- Place the flowers in a large jar and cover with boiling water. Allow the flowers to steep overnight.
- Strain the flowers from the water and transfer the liquid to a large pot.
- Stir in the lemon juice and pectin over medium heat.
- Once the liquid reaches a boil, add the sugar and continue stirring according to the pectin package directions.
- Transfer the liquid into glass mason jars, hand tighten the lids on and place the jars into a canning pot.
- Cover the jars with water to at least an inch over the tops of the jars and bring to a boil to sterilize them. Allow the jars to cool on the counter overnight.
- Serve and enjoy!
This decadent jelly is a great addition to any breakfast bar! You can’t go wrong
spreading a spoonful of this thick jelly over a piece of perfectly toasted bread. Try it on our Amish White Bread or our Best Moist Honey Jalapeno Cornbread Recipe. We also
enjoy adding a bit of dandelion jelly to a fresh summer salad. The floral notes in the jelly
pair wonderfully with the fresh fruit in the salad. This Summer Salad with Strawberries, Corn and Avocados is the perfect salad for pairing with your dandelion jelly.
How to Store Your Dandelion Jelly
When stored in an airtight, properly sterilized mason jar, your dandelion jelly will last for
about a month under refrigeration. It is important to note that once you open your jar, the jelly should be
stored in the fridge. Any unopened jelly can be stored at room temperature, out of direct light for up to two
Are there any health benefits to eating dandelion jelly?
Dandelions are full of essential vitamins and minerals. Their flowers contain high
amounts of vitamin C and vitamin A. They also contain hearty amounts of calcium. As a
result, dandelions make a great natural remedy for acne and digestive issues. While
there are no concrete studies, some health professionals also believe that dandelions,
when consumed in moderation, can help prevent cancer.
Are dandelions safe to eat?
While you might not think of dandelions when you think of food, they are completely
safe to eat. From their flowers to their roots, every part of the dandelion is safe to eat.
Their nutrient dense flowers and leaves make a great addition to salads, dressings,
jellies, etc. Dandelions are also popular for making wine.
What does dandelion jelly taste like?
You might be surprised to know that dandelion jelly has a similar taste to honey. The
nectar produced by dandelion flowers is commonly used by bees to produce honey. As
a result, this delicious jelly has similar notes of floraly sweetness. However, dandelions
do become quite bitter in flavor as they age.
Expert Tips and Tricks:
- Remember to make sure there is at least an inch of water covering your masonjars when sterilizing them. This will ensure the jelly is properly canned and lastsas long as possible.
- If you have access to wild dandelions that have not been sprayed with pesticidesor fertilizers, feel free to use them! This is a great, cheap alternative to store bought dandelions and the kiddos will love to help collect the flowers.
- Fresh, young dandelions work best. The older these flowers get, the more bitterthey taste.
Dandelion Jelly Lower Sugar
- 8 ½ pint jelly jars and lids (this will vary, depending on how much liquid you squeeze from the dandelions)
- Water Bath Canner
- Canning funnel
- Canning Tongs
- 4 cups dandelion flowers (loosely packed)
- 4 cups boiling water
- 4 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 box powdered pectin (low sugar variety) Sure Jell makes it.
- First you will need to make a dandelion tea. Rinse dandelion petals thoroughly. Make sure all green is removed.
- Place flowers in a large container, such as a glass jar.
- Pour the boiling water over the flowers and stir lightly to cover. Allow to cool then place in the refrigerator to steep overnight or at least 4 hours.
- **Read all directions before proceeding so you can time the sterilizing of the jars with the jelly making.
- Strain the flowers from the liquid, using a cheesecloth, strainer or simply squeeze them with your hands. The cheesecloth will result in a clearer jelly but the strainer works just fine for me.
- Place the 4 cups of liquid into a large pot. Add the lemon juice and pectin and stir. Bring the liquid to a boil. Stir in the sugar and allow the mixture to return to a boil and boil for 2 minutes while stirring.
- Immediately ladle the mixture into the hot jars. Fill to about ¼ inch of the tops to allow expansion. Wipe any drips from the rims of the jars. Place flat parts of the lids on the tops of the jars. Screw on the rings of the lids by hand.
- Place jars into your canning pot. You may need to remove a bit of the water first then add back in after the jars are in the pot. Again, make sure the water is at least an inch above the jar tops. Cover with the pot lid and bring to a boil. Boil for 10 minutes, then turn off the heat and remove the jars to cool.Allow to cool on the counter overnight to set up.
How to Sterilize Canning Jars
- Place your jars and lids in a canning pot with a rack in the bottom. If you don't have a canning pot, you can turn a round cake pan or tart pan upside down in the bottom of a large, deep pot. It is important to have something for the jars to sit on so they don't get too hot on the bottom and burst. Cover the jars with hot water, allowing the jars to fill with the water. Water should come to about 1 inch over the top of the jars. Place lid on pot and bring to a simmer and heat for 10 minutes. Remove jars making sure the water is drained out of them. Dry the rings and discs. Ideally,you want to time this so you are removing the jars from the pot at about the same time as the jelly is ready to pore in so the jars will be still hot. Otherwise, the hot jelly could cause the jars to break if they are too cold.
If you try this recipe, please come back and let us know how you like it.
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