Wild 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
Scale
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
