Fresh Homemade Dandelion Jelly with Zesty Lemon
A bright, tangy jelly made from fresh dandelion petals and zesty lemon juice, perfect for spreading on toast or drizzling over yogurt. This simple recipe captures the essence of spring in a jar.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 4 half-pint jars 1x
- Category: Preserves
- Cuisine: American
Ingredients
- 4 cups fresh dandelion petals (yellow petals only, loosely packed)
- 4 cups water
- 1/4 cup fresh lemon juice
- 5 cups granulated sugar
- 1 packet liquid pectin (about 3 oz or 85 g)
- 1 tablespoon butter (optional, to reduce foaming)
Instructions
- Gather about 4 cups of fresh dandelion petals, shaking gently to remove dirt or insects. Avoid any green parts.
- 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 uncovered for 15 minutes until water turns golden yellow.
- Strain the mixture through a fine mesh strainer or cheesecloth into a bowl, pressing gently to extract as much liquid as possible. Discard the petals.
- Measure the dandelion liquid; you should have about 3 cups (720 ml). If less, top with water to reach 3 cups.
- Return the liquid to the pot. Stir in 5 cups granulated sugar and 1/4 cup fresh lemon juice. Add 1 tablespoon butter to reduce foaming.
- Bring to a rolling boil over medium-high heat, stirring frequently to dissolve sugar. Boil hard for 1 minute.
- Stir in 1 packet liquid pectin. Boil hard for another minute while stirring constantly.
- Remove from heat and test jelly consistency by placing a spoonful on a cold plate; if it wrinkles when pushed, it’s set.
- Pour hot jelly into sterilized jars using a funnel, leaving 1/4-inch headspace. Wipe rims clean and seal with lids.
- Optionally, process jars in a boiling water bath for 10 minutes for longer storage. Remove and cool completely.
Notes
Pick dandelion petals early in the morning when dry and bright yellow. Avoid stems and greens to prevent bitterness. Use fresh lemon juice for best flavor and proper jelly setting. Adding butter helps reduce foaming during boiling. Test jelly set on a cold plate. For longer storage, process jars in a boiling water bath. Jelly keeps unopened for up to a year; refrigerate after opening and use within a month. Variations include adding herbs during steeping or mixing in berries after cooking. Vegan option: omit butter and use plant-based pectin.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 13
- Carbohydrates: 13
Keywords: dandelion jelly, homemade jelly, spring recipe, lemon jelly, natural jelly, wildflower jelly, easy jelly recipe