Wild and Delicious Dandelion Jelly Recipe
Introduction
Discover the unique and vibrant flavor of wild dandelion jelly with this simple recipe. Bright, floral, and naturally sweetened with honey, it’s a delightful treat perfect for spreading on toast or adding to desserts.
Ingredients
- 4 cups dandelion petals (green base removed)
- 4 cups pre-boiled water, cooled to room temperature
- 1 cup lemon juice
- 2 cups honey
- 1 package (1.75 oz) fruit pectin (amount may vary if using liquid pectin)
Instructions
- Step 1: Remove the green base from 4 cups of dandelion petals to avoid bitterness, then place the petals in a large pot. Pour 2 cups of pre-boiled, cooled water over them and let steep overnight to extract the flavor.
- Step 2: Strain the petals through a strainer or cheesecloth to obtain the dandelion liquid.
- Step 3: Add the fruit pectin to the dandelion liquid and bring to a boil for 1 minute. This step activates the pectin to help the jelly set properly.
- Step 4: Reduce the heat to low and simmer for 10 minutes, stirring constantly until the pectin dissolves. Then add the lemon juice, increase the heat to medium, and continue stirring. Notice the rich color developing as you simmer for another 5 minutes. Remove from heat, cover with a lid, and let stand for 10 minutes. Skim off any foam that forms.
- Step 5: Stir in the honey, then carefully pour the jelly into clean canning jars, leaving 1/4 inch headspace. Wipe the jar rims with a damp cloth to ensure a good seal, place the lids on, and screw the rings on finger-tight.
- Step 6: Allow the jars to cool and the jelly to thicken at room temperature. The setting time may vary depending on factors like pectin type and batch size.
Tips & Variations
- Always remove the green base of the dandelion petals to prevent any bitter taste in your jelly.
- Use raw, local honey for a deeper, more complex sweetness.
- If you prefer a sweeter jelly, adjust the honey amount to taste after the jelly has set.
- Try adding a splash of vanilla extract or a pinch of cinnamon for a unique twist.
- Ensure jars and lids are sterilized before filling to prolong shelf life and safety.
Storage
Store sealed jars of dandelion jelly in a cool, dark place for up to one year. Once opened, keep the jelly refrigerated and use within 3 weeks for best flavor. Reheat gently if a looser consistency is desired before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh dandelion petals straight from the garden?
Yes, but be sure to harvest from areas free of pesticides and pollution. Remove the green base as it can add bitterness to your jelly.
What if I don’t have fruit pectin?
Pectin is essential for the jelly to set. You can purchase it at most grocery stores or online. Without pectin, the jelly will remain runny and not gel properly.
PrintWild and Delicious Dandelion Jelly Recipe
This Wild and Delicious Dandelion Jelly recipe transforms fresh dandelion petals into a vibrant, floral jelly sweetened naturally with honey and brightened with lemon juice. The process involves steeping the petals to extract their distinctive flavor, then cooking with fruit pectin to achieve the perfect jelly consistency. This homemade jelly is a wonderful way to capture the essence of spring and add a unique twist to your breakfast spreads or desserts.
- Prep Time: 10 minutes plus overnight steeping
- Cook Time: 20 minutes
- Total Time: Overnight steeping plus 30 minutes active
- Yield: Approximately 4 half-pint jars (8 cups total) 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wild Dandelion Jelly Ingredients
- 4 cups dandelion petals, green bases removed
- 4 cups pre-boiled water, cooled to room temperature
- 1 cup lemon juice, fresh is best
- 2 cups raw honey
- 1 package (1.75 oz) fruit pectin (powdered)
Instructions
- Prepare Dandelion Tea: Gather 4 cups of dandelion petals, making sure to carefully remove the green bases to avoid bitterness. Place the petals in a large pot and pour over 2 cups of the pre-boiled, room-temperature water. Cover and let steep overnight to extract the floral flavors.
- Strain the Petals: The next day, strain the dandelion liquid through a fine mesh strainer or cheesecloth, discarding the spent petals to leave a clear infusion.
- Add Pectin and Begin Cooking: Return the strained dandelion liquid to the pot and stir in the fruit pectin. Bring the mixture to a vigorous boil for 1 minute to activate the pectin for setting.
- Simmer to Dissolve Pectin: Reduce heat to low and simmer the mixture for about 10 minutes, stirring constantly until the pectin is fully dissolved and integrated into the liquid.
- Add Lemon Juice and Continue Cooking: Stir in the lemon juice and increase the heat to medium. Continue stirring and simmer for an additional 5 minutes. The mixture will begin to develop a vibrant golden color and will still be somewhat liquid.
- Rest the Jelly Mixture: Remove the pot from heat, cover it with a lid, and allow it to stand for 10 minutes. During this time, skim off any foam formed on the surface with a metal spoon to ensure clarity.
- Incorporate Honey and Jar the Jelly: Stir in the raw honey thoroughly. Pour the jelly into sterilized canning jars, leaving about 1/4 inch of headspace. Wipe the rims clean with a damp cloth, seal with lids and rings finger-tight.
- Cool and Set: Allow the jars to cool at room temperature undisturbed until the jelly thickens. The setting time will depend on various factors like batch size and pan thickness, but plan for several hours or overnight.
Notes
- Removing the green base of the dandelion petals is crucial to avoid bitterness in the jelly.
- Using raw honey preserves natural flavors and provides a more complex sweetness.
- Ensure jars and lids are properly sterilized to extend shelf life.
- Foam can be skimmed off after cooking to improve jelly clarity and texture.
- Store the jelly in a cool, dark place after sealing, and refrigerate after opening.
Keywords: dandelion jelly, wildflower jelly, homemade jelly, honey jelly, floral jelly, spring recipes, natural sweetener
