Print

Fresh Homemade Dandelion Lemon Jelly

dandelion lemon jelly - featured image
Print Recipe

A unique and refreshing jelly made from fresh dandelion petals and lemon juice, offering a bright citrus tang balanced with floral sweetness. Perfect for spring and early summer, this jelly is easy to make and delightful on toast or as a gift.

Ingredients

Scale
  • 4 cups fresh dandelion petals (yellow parts only, pesticide-free)
  • 4 cups water (950 ml)
  • ½ cup fresh lemon juice (120 ml)
  • 4 cups granulated sugar (800 g)
  • 1 packet powdered pectin (about 1.75 oz or 50 g)
  • 1 tablespoon butter (15 g, optional)

Instructions

  1. Pick about 4 cups of bright yellow dandelion petals, avoiding green parts. Rinse gently in cold water and drain.
  2. Place petals in a large saucepan and add 4 cups (950 ml) water. Bring to a gentle boil, then simmer for 10 minutes until water turns golden.
  3. Strain the liquid through a fine mesh strainer or cheesecloth into a bowl or pot, pressing lightly to extract flavor. Discard petals.
  4. Return strained liquid to saucepan. Stir in ½ cup (120 ml) fresh lemon juice and pectin powder until dissolved.
  5. Heat mixture over medium-high heat, stirring constantly. When it reaches a full rolling boil, add 4 cups (800 g) granulated sugar all at once. Stir briskly to dissolve.
  6. Boil hard for 1-2 minutes, stirring constantly. Add 1 tablespoon butter to reduce foaming if desired.
  7. Test jelly by placing a spoonful on a cold plate; if it wrinkles when pushed, it is set. If not, boil another minute and test again.
  8. Remove from heat, skim off foam, and ladle hot jelly into sterilized jars leaving ¼ inch headspace. Wipe rims clean and seal.
  9. Let jars cool at room temperature. Store refrigerated for up to 3 weeks or process in a hot water bath for longer shelf life.

Notes

Avoid green parts of dandelion petals to prevent bitterness. Use fresh lemon juice for best flavor and jelly setting. Stir constantly during boiling to prevent burning. Test jelly set with cold plate test. Butter reduces foaming but is optional. For longer storage, process jars in a hot water bath or freeze jelly.

Nutrition

Keywords: dandelion jelly, homemade jelly, lemon jelly, wildflower jelly, spring jelly, homemade preserves, easy jelly recipe

Find it online: https://emmayum.com/fresh-homemade-dandelion-lemon-jelly-recipe-easy-step-by-step-guide/