Print

Fresh Homemade Dandelion Jelly Recipe with Zesty Lemon

fresh homemade dandelion jelly - featured image
Print Recipe

A bright and sweet jelly made from fresh dandelion petals and zesty lemon, capturing the essence of spring with a floral and tangy flavor.

Ingredients

Scale
  • 4 cups fresh dandelion petals (yellow flower parts only, pesticide-free)
  • 2 medium lemons, zested and juiced
  • 4 cups granulated sugar
  • 4 cups water
  • 1 package fruit pectin (about 1.75 ounces or 50 grams)
  • 1 tablespoon unsalted butter (optional, to reduce foaming)

Instructions

  1. Pick about 4 cups of fresh dandelion petals, avoiding stems and leaves. Rinse gently in cold water and drain well. (10 minutes)
  2. In a large saucepan, combine 4 cups water and the dandelion petals. Bring to a gentle simmer over medium heat, then reduce to low and steep for 20 minutes until the water turns golden and aromatic. (25 minutes)
  3. Strain the liquid through a fine mesh strainer or cheesecloth into a large bowl or pot, pressing gently to extract flavor. Discard petals. Measure exactly 4 cups of infusion liquid. (10 minutes)
  4. In a separate bowl, mix fruit pectin with 1 cup of granulated sugar, stirring well to break up lumps. (5 minutes)
  5. Pour the 4 cups of dandelion infusion back into the saucepan. Add lemon zest and juice of 2 lemons. Stir in the pectin-sugar mixture. Bring to a rolling boil over medium-high heat, stirring constantly. (5 minutes)
  6. Add the remaining 3 cups of sugar all at once. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute. (8-10 minutes)
  7. Optional: Stir in 1 tablespoon unsalted butter to reduce foaming. Skim off any foam with a spoon for clearer jelly. (2 minutes)
  8. Test jelly setting by placing a spoonful on a chilled plate and tilting it. If it wrinkles when pushed with a finger, it is ready. If not, boil for another minute and test again. (2-3 minutes)
  9. Remove from heat and ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and seal immediately. (10 minutes)
  10. Let jars cool to room temperature until lids pop and seal. Store in a cool, dark place for up to 1 year or refrigerate after opening. (Cool several hours)

Notes

Pick dandelion petals early in the morning for best flavor. Avoid green parts to prevent bitterness. Stir constantly during boiling to prevent scorching. Skim foam with butter addition for clearer jelly. Use fresh lemon zest and juice for brightness. Test jelly setting with wrinkle test on a cold plate.

Nutrition

Keywords: dandelion jelly, homemade jelly, lemon jelly, spring recipe, floral jelly, easy jelly recipe, natural preserves

Find it online: https://magnetmeal.com/fresh-homemade-dandelion-jelly-recipe-with-zesty-lemon-easy-and-delicious/