Wild and Delicious Dandelion Jelly recipe

Learn how to make delicious dandelion jelly from edible weeds in your garden. This dandelion jelly recipe uses honey as a sweetener, surprising you with a unique taste.

I have never had enough dandelions. I like adding them to my salads, smoothies, and stir-fries. But have you ever tried making dandelion jelly? It’s a fun and delicious way to use up those pesky weeds in your garden. 

Dandelions are among the easiest flowers to spot and identify once they bloom. They also have a long blooming season, making them popular with foragers.

I have tried many dandelion recipes so far, and they always surprise me with their delicious, summery flavor that is sweet and floral, like in this dandelion jelly.

What is Dandelion Jelly?

Dandelion jelly is made from the petals of dandelion flowers, harvested in full bloom, that are steeped in water to create a tea infusion. Combining dandelion tea with pectin and sweetener (honey in our case) makes a sweet and spreadable jelly.

Dandelion jelly has a unique, delicate, sweet, and slightly floral flavor. It is often compared to honey or light fruit jams that you can spread on toast or biscuit or use as a topping for yogurt or ice cream.

Are dandelions edible?

The entire plant is edible, including the leaves, flowers, and roots. The leaves can be eaten raw in salads or smoothies or cooked into soup or tea. The flowers are often used in cupcakes, honey, or dandelion wine. Even the roots are beneficial and I roast them and use them as a coffee substitute.

In addition, dandelions are packed with nutrients. They are a good source of vitamins A, C, and K and minerals like calcium, iron, and potassium. 

Dandelion flower heads have excellent antioxidant properties thanks to their high content of luteolin, which may also play a role in cancer prevention. Furthermore, they are emollient and moisturizing, so I love to make infused oil and salve for sore and chapped hands and to relieve muscle pain.

Foraging dandelion flowers

I go to forage fresh dandelions in the early morning when their heads are open. 

Harvest them only from places free of pesticides. Also, avoid places near roadways or anywhere you can expect high pollution. Dandelions are essential for bees, so when you go foraging, leave some dandelions for the bees to enjoy. Alternatively, you can make the jelly with purchased organic dandelion petals.

Ingredients

Dandelion blossoms

I don’t wash the yellow petals as they have pollen that carries the sweet and floral flavor. I remove specks and set them aside for 10-15 minutes, allowing insects to leave. If you prefer washing them, go ahead and wash them. Similarly, I forage other edibles in spring to make this lilac or violet jelly.

Sweetener

I used honey in this recipe, but you can use any sugar, white sugar, or brown. Note that different sugars will affect the color and flavor of the jelly as well as its set. If you use raw cane sugar containing molasses, it may turn jelly brown instead of golden. I have used raw honey for its nutrients and antibacterial properties in this recipe, which came out nicely. You can use dandelion honey as a sweetener to boost the dandelion flavor.

Thickening agent

You can use traditional pectin, agar, or chia seeds in this dandelion jelly recipe to make a jelly-like substance. While I love using chia seeds in jams, not in jellies as it affects the color and texture. I used pectin in this recipe.

The ratio of thickening agents for this jelly is: 4 tablespoons of chia seeds = 50 g (1.75 oz) pectin = 56 g (1.96 oz) agar. 

Lime or lemon

Lemon or lime juice is essential to this dandelion jelly recipe. It helps the jelly set, brightens it, and prevents bacteria growth. Its sour taste nicely complements the flavor of dandelion and the sweetener. I suggest you taste the jam and balance honey and lemon. Add lemon or lime if you want your finished jelly to be a bright yellow.

Dandelion Jelly Recipe

First step: Make dandelion tea

Gather 4 cups of dandelion petals and remove the green base of the flower, as they are bitter and may spoil your jelly. Place them in a large pot and pour over 2 cups of pre-boiled water. Let it steep overnight to achieve a dandelion liquid with a distinctive flavor. Next day, strain the flower petals through a strainer or cheesecloth.

Second step: Add pectin and lemon juice.

Add pectin and bring to a boil for 1 minute. This boiling water is essential for activating the pectin so your jam will set. Reduce the heat and simmer over low for 10 minutes until the pectin dissolves; stir constantly. Add lemon juice and increase the heat to medium. Continue to stir, and watch the vibrant color that emerges. The mixture will still be loose at this stage. Continue to simmer for another 5 minutes. Remove from heat, cover it with a lid, and let stand for 10 minutes. If any foam develops from air bubbles, skim it off with a metal spoon.

Third step: Add honey and fill it into jars.

Add raw honey and pour into canning jars, leaving 1/4 inch of headspace. Use a clean, damp cloth to wipe the rims of the jars to ensure a good seal. Place the lids on the jars and screw on the rings until they are just finger-tight. Wait for the jelly to cool and thicken when the temperature cools. The thickening point varies depending on the choice of agent, batch size, and pan size. 

How to store homemade dandelion jelly?

This jam will last in the fridge for 3-4 weeks. You can do water bath canning to keep them for up to a year.

Water bath canning of dandelion jelly jars.

1. Use a canning rack or jar lifter to place the jelly jars into the water bath canner. Make sure the jars are fully submerged in the boiling water.
2. Put the lid on the canner and bring the water back up to a boil. Once it reaches a rolling boil, start the timer for 10 minutes. Remove the jars from the canner and place them on a towel-lined surface to cool.
3. As the jars cool, you should hear a “pop” as the lids seal. To test if the jars are properly sealed, press down on the center of the lid. If it doesn’t move, the jar is sealed. If it pops up and down, the jar didn’t seal properly and should be refrigerated and used within a few weeks.

What does dandelion jelly taste like?

Dandelion jelly has a unique and delicate flavor, often described as light honey or a floral honey taste. However, dandelion jelly is a delicious and seasonal treat worth trying if you want a new twist on traditional fruit jellies.

Why Didn’t My Dandelion Jelly Set?

There could be several reasons why your jelly didn’t set. Perhaps you didn’t add enough pectin or cooked your dandelion jelly too long, causing the pectin to break down and prevent the jelly from setting correctly. Alternatively, the pectin may not have been activated if you undercooked the jelly. Finally, accurate measurements can also prevent the jelly from setting.

Make more dandelion recipes.