Beautiful golden Dandelion Jelly tastes like sweet honey with a twist of citrus. Absolutely delicious on sandwiches, toast, bagels and english muffins.
It’s Farmer’s Market Week this week and we are sharing recipes that are inspired by or stem from, the Farmer’s Market.
I brought this Dandelion Jelly we’ve been making for years.
My favorite part of the Farmer’s Market is browsing through all the fun canned items for sale.
Unique jellies, jams and other condiments usually adorn the shelves and it makes me happy.
Why we love this recipe
- Easy to make
- Tastes incredibly delicious and is very versatile
- It’s a fun recipe to use all those little dandelions you find in your yard every year!
What does Dandelion Jelly taste like?
Honey. Sweet, subtle, light and delicious honey. And the teeniest hint of lemon but mostly just honey.
There is a light floral aspect to it, but honestly it’s delicious.
It’s really not like anything else, and it’s not what you’d necessarily expect from steeping dandelions for hours.
That has always surprised us. It has a unique flavor that compliments most things!
Dandelions are plentiful of course. You see dandelions everywhere.
Just takes a romp in the park to collect enough for this jelly, although, our backyard had some too. haha
I adore making specialty jellies at home, and my favorite happens to be my Honeysuckle Jelly.
We’ve also made a fantastic Corn Cob Jelly. Later this week we have another fun and pretty different jelly coming, but for now we truly adore this Dandelion Jelly.
Honestly, from root to flower, dandelions are highly nutritious plants, loaded with vitamins, minerals and fiber.
If I can make some jelly with it, I’m there.
Dandelion Jelly Uses
- toast or English Muffins
- waffles, pancakes or french toast
- ice cream
- biscuits and rolls
- inside jelly donuts or other pastries
- as a filling in a cake or cupcake
- anywhere you would use jelly!
How To Make Dandelion Jelly
- Gather your dandelion blossoms. Remove all greens, leaves and debris. Rinse in a colander to remove any dirt and debris.
- Boil 4 cups of water. Place the dandelion blossoms in a tall jar or pitcher with a lid, and pour the hot boiling water over them. Allow this to sit for 12 hours (overnight is best).
- Using a sieve, strain the flowers/petals from the infused water.
- Heat the dandelion infusion water in a large pot on the stove until boiling. Add the powdered pectin and the lemon juice. Boil for 1 minute, stirring frequently. Stir in the sugar and heat continue heating on medium high stirring constantly.
- When the mixture hits 220 degrees you’re done.
- Ladle the liquid into the jars leaving about a ½” of head space at the top. Wipe the rims of the jars before sealing to ensure nothing interferes with the final seal. Seal the jar with the lids. Flip the jars upside down for about 10 minutes.
- Flip them upright and place in a cool, dry place for 24 hours to continue cooling. You should hear them pop when they seal.
- When completely cooled, be sure to test jars for proper sealing.
Farmer’s Market Recipes
- Baba Ganoush (Roasted Eggplant Dip)
- Banana Spice Waffles with Peanut Butter Syrup
- Bruschetta Chicken Tacos
- Farmers Market Chicken Pasta Salad
- Herb Vegetable Orzo Salad
- Lemon Garlic Scape White Bean Dip
- Mexican Street Corn
- Open-Faced Tomato Sandwiches
- Spinach Ricotta Pierogies
Other unique Jelly recipes
Corn Cob Jelly
Honeysuckle Jelly
Watermelon Jelly
Recipe for Dandelion Jelly
Dandelion Jelly
Ingredients
- 6-7 cups yellow dandelions remove green leaves and tips
- 6 tablespoons powdered pectin
- 4 cups boiling hot water
- ⅓ cups lemon juice
- 4 ½ cups granulated sugar
Instructions
- Gather your dandelion blossoms. Remove all greens, leaves and debris. Rinse in a colander to remove any dirt and debris.
- Boil 4 cups of water.
- Place the dandelion blossoms in a tall jar or pitcher with a lid, and pour the hot boiling water over them. Allow this to sit for 12 hours (overnight).
- Using a sieve, strain the flowers/petals from the infused water.
- Heat the dandelion infusion water in a large pot on the stove until boiling. Add the powdered pectin and the lemon juice. Boil for 1 minute, stirring frequently.
- Stir in the sugar and heat continue heating on medium high stirring constantly.
- When the mixture hits 220 degrees you’re done.
- Ladle the liquid into the jars leaving about a 1/2" of head space at the top.
- Seal the jar with the lids. Flip the jars upside down for about 10 minutes.
- Flip them upright and place in a cool, dry place for 24 hours to continue cooling. You should hear them pop when they seal.
- When completely cooled, be sure to test jars for proper sealing.
My mom would have loved this jelly! I ate a lot of dandelions growing up and still enjoy them at times!
So interesting…this is one I’ve just got to try!
My grandmother made dandelion jelly and wine. I wish I had her recipes. Your jelly is divine!
I suddenly wish my yard was ridden with dandelions so I could make this!
My husband will be thrilled when I tell him not to mow for a few weeks to let the dandelions grow so I can make jelly 🙂
I have never tried dandelion anything but am anxious to try. Thanks for the recipe.