Making your own jams and jellies is an easy way to become more self-reliant, especially when you forage your own ingredients. Learn about the health benefits of dandelions, then use this easy dandelion jelly recipe to create your unique preserves.
Estimated reading time: 8 minutes
Caution: Keep all medicinal plants, natural and herbal remedies and medicines safely out of the reach of children. Talk to your trusted healthcare provider l before using dandelion tincture or dandelion extract. It may interact with other medicines or prompt allergic reactions.
Health Benefits of Dandelions
If you're new to edible flowers, you'll love the delicate flavor of dandelion flower petals. Making small batches of delicious dandelion jelly is the perfect introduction to edible weeds.
Nutritional Powerhouse
These humble plants have an impressive nutritional profile. They're a source of vitamins A and K and pack a punch with calcium and iron. And let's not forget about their antioxidant superpowers - they're like the Avengers of the plant world.
Digestive Aid
Move over, Tums. Dandelions might be the new heroes of digestion.
Some studies suggest they can rev up your stomach acid production, making digestion a breeze. They might even have prebiotic effects that keep your gut happy and healthy.
Dandelions and Blood Sugar
Hold the sugar, and pass the dandelions. These little wonders could be game-changers in managing blood sugar levels.
While more research is needed to confirm their full potential, early signs look sweet for those seeking natural ways to keep their glucose in check.
All these reasons make dandelions more than just a jelly-making ingredient. Dandelions are a valuable addition to any homesteader's kitchen, offering many health benefits.
How to Make Dandelion Jelly
This dandelion jam or jelly is a great way to introduce your family to eating foraged food.
Spoon it over ice cream or spread it on sourdough biscuits. My family loves this dandelion jelly on my homemade sandwich bread for a fast breakfast.
Supplies Needed
Ready to capture spring in a jar? To make your own batch of "sunshine in a jar," you'll need some basic supplies.
You'll need:
- Measuring cup
- Measuring Spoons
- Large saucepan
- Wire whisk
- Clean and sterilized mason jar and lid
Ingredients
Note: this recipe makes a small batch, perfect for your first batch. Even if it's your first time, collect several cups of dandelion petals to make other dandelion recipes, such as dandelion honey or even dandelion wine.
Also, this dandelion jelly recipe is easy to double, triple, or even quadruple if you collect several cups of yellow flower petals.
- 2 cups of water
- 1 cup fresh dandelion flowers
- 2 cups granulated sugar
- 2 Tablespoons/1 packet fruit pectin
- 2 tablespoons of lemon juice
Directions
Gather plenty of dandelions. You'll use the yellow petals of the dandelion flower to make this dandelion jelly recipe. Save the remaining dandelion greens for making dandelion tincture or dandelion tea.
Wash from flower to dandelion root very well and remove dead leaves.
Set stems, leaves, roots, and extra cups of dandelion blossoms to the side for later use. Remember, every part of the plant is edible.
First, make an infusion as a base for your jelly. To do this, boil the water and place it in a jar.
Add 1 cup of dandelion flowers. Remember to pull off the base and try to get all the green off because it can have a bitter flavor, especially later in the season.
Place the lid on the mason jar and put it in the refrigerator for about 24 hours.
Remove the lid and pour the infusion into a large pot through a fine mesh sieve or strainer.
Place pot over medium heat and stir in pectin and lemon juice.
Bring to a boil for 2 to 3 minutes, stirring frequently to combine pectin.
Stir in sugar and boil for an additional 2 minutes.
Remove from heat and pour carefully into canning jars using a canning funnel.
Wipe off the rim and replace the lid.
Process in a water bath canner for 10 minutes to extend the shelf life of your jelly.
Extending Shelf Life Stability Against Potential Spoilage Risks
By heating the processing jars, you can ensure your homemade dandelion jelly has an extended shelf life and is safe from potential spoilage risks. And that way, you can enjoy it all year round on your homestead.
Processing Jars Under High Heat
Are you new to canning and preserving? If so, now is a great time to get started.
Canning is like a superhero power for preserving food at home. By dunking your jars in boiling water and cranking up the heat, you can zap those pesky bacteria that try to spoil your jelly.
Cooling Period Duration & Its Importance
After the intense heat treatment, your jars need a breather.
Let them cool for twelve to twenty-four hours. This cooldown time is crucial for the seal to form properly and keep your dandelion jelly in tip-top shape.
Tips for Long-Term Storage
To give your jelly an even longer shelf life, find it a cozy spot away from the sun's prying eyes. A cool, dark place is perfect. And don't forget to check those seals regularly.
Dandelion Jelly Recipe Tips
Gather fresh dandelion flower heads from chemical-free areas. No chemicals, no funky taste.
Next, stock up on sugar or honey to balance the slight bitterness of dandelions. Sweetness is the key.
Don't forget pectin powder or Sure-Jell to thicken the mixture into jelly consistency. And a little lemon juice or citric acid for tanginess and preservation.
You can sweeten your dandelion jelly with white sugar or honey. I haven't tried brown sugar or maple syrup, but I'll update this recipe when I do.
Pectin powder or Sure-Jell ensures perfect texture. No lumps, just smooth jelly.
Lemon juice adds tanginess and helps preserve your homemade dandelion jelly long-term.
Dandelion Jelly FAQs
Here are some frequently asked questions about dandelion jelly.
What does dandelion jelly taste like?
Dandelion jelly has a unique, delicate floral taste. The yellow petals have a honey-like flavor, but aren't as overpowering as some other flower jellies or jams, such as rosehip jelly or violet jelly.
Are foraged dandelions safe to eat?
Safety first, folks. When harvesting dandelions for jelly, make sure to pick them from areas that are free from chemicals and pesticides. We never pick them from areas near highways or roads either.
For more tips on the safe use of dandelions, check out this helpful guide.
Can I use different sweeteners?
Sweeten things up your way. While traditional recipes call for white sugar, you can get creative and use alternatives like honey, agave nectar, monkfruit sweetener or stevia. It's all about finding the perfect match for your taste buds.
What is dandelion jelly good for?
Dandelion jelly offers a unique flavor profile and can be used instead of traditional jellies. It also contains beneficial nutrients found in dandelions.
How do you harvest dandelions for jelly?
Harvesting involves picking fresh, open flowers during springtime. Ensure to choose chemical-free areas away from roadsides and heavily sprayed lawns. More on this can be found here.
Can you freeze dandelions for jelly?
Yes, freezing is an option if you want to preserve them longer. However, it may alter their texture slightly but won't affect the taste significantly when used in recipes like dandelion jelly.
Making dandelion jelly is easy
This dandelion jelly recipe is a delicious way to sneak some health benefits into your diet - who knew dandelions could be so fancy?
Gathering supplies for this recipe is a breeze. Use clean kitchen scissors to make the job go faster. And make sure you grab some chemical-free dandelions and essential ingredients like pectin powder, liquid pectin or Sure-Jell.
Follow our step-by-step guide, and you'll end up with a jelly that's not only tasty but also has a gorgeous golden color - like sunshine in a jar.
And don't forget to process and store your jars properly because we want that homemade dandelion jelly to last as long as possible.
Recipe
Dandelion Jelly Recipe
Equipment
Ingredients
- 2 cups water
- 1 cup dandelion flowers
- 2 cups granulated sugar
- 2 Tablespoons/1 packet fruit pectin
- 2 Tablespoons lemon juice
Instructions
- Gather dandelions.
- Wash from flower to root very well, and pull off dead leaves. Set stems, leaves, and roots to the side for later use.
- Make a dandelion infusion as a base for your jelly. To do this, boil 2 cups of water and place it in a jar.
- Pull off the base and try to get all the green off; the green adds a bitter flavor to the dandelion.
- Add 1 cup of dandelion flowers, Place the lid on the jar and put it in the refrigerator for about 24 hours.
- Remove the lid and pour the infusion through a fine mesh strainer or sieve into a large pot.
- Place pot over medium heat and stir in pectin and lemon juice.
- Bring to a boil for 2 to 3 minutes, stirring frequently.
- Stir in sugar and boil for an additional 2 minutes.
- Remove from heat and pour carefully into canning jars using a canning funnel.
- Wipe off the rim and replace the lid.
- Process in a water bath canner for 10 minutes to extend the shelf life of your jelly.
Notes
Nutrition
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