Quick Summary: A floral, honey-like jelly made from foraged dandelion petals, infused with elderflower liqueur. Tastes like spring captured in a jar. Includes tips for harvesting dandelions efficiently and variations using lavender or citrus. Prep: 30 min + 24 hr steep | Cook: 15 min | Makes: 8 jars
Jump to: RECIPE | Nutrition in Dandelions | How to Harvest Dandelions | Tasty Infusions | More Preserving Methods | FAQ
Note: This post is by my daughter, Tesla
As a kid, growing up on our 23-acre farm, I was always trying to “make” different products. For example, when I was 7, I tried to make bread out of grasses (yellow nutsedge and quickgrass (look them up, I’m sure you’d be convinced they were wheat when you were seven!).
As a teen-ager I used to watch my Grandpa Stainbrook make wine out of dandelions, and thought that might be something to try someday as our small farm has plenty of dandelions!
In 2020 I was visiting the farm when the lockdown suddenly took place. Being bored to tears made me look around for something to do and I remembered the grandpas dandelion wine.
Dandelion wine was as short-lived as bread-making from grass, as I couldn’t find any wine starter yeast. I turned my attention to dandelion jelly, since we already had the necessary equipment (my mom makes all kinds of preserves).
So dandelion jelly it was! It was a good choice as it was delicious. It tastes similar to honey, and I added some Elderflower liqueur to enhance the flavor. Yummm.
Just be sure you harvest dandelions that have not been sprayed!
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Nutritional Benefits of Dandelions
Are dandelions nutritious? The short answer is yes. Dandelions have many nutritional benefits. They have been used for hundreds of years in herbal medicines.
Dandelions contain vitamins A, C and K as well as some smaller amounts of vitamin B. They also contain minerals such as iron and calcium. Dandelions have been known to help with issues such as acne, digestion and even cancer.
Though dandelions were traditionally used as a herbal tea, they have a wider array of uses in modern times. They do have a bitter taste, which some people are not used to, but they can really enhance some dishes.
Some of their more popular uses include:
- Added to salads in raw form
- folded into omelets
- made into wine
- sauteed with greens
- added to soup or pasta.
- Made into jelly (this recipe)
How to Harvest Dandelions
Because Minnesota was Lock Down (it was 2020 when I wrote this), I had some extra time on my hands (shall I say I was BORED).
So, I decided to make this jelly, as it was spring and not one foot of the farm was left uncovered by dandelions. With that many flowers I had to get efficient in my harvesting technique.
One of the recipes I looked at recommended picking the whole head, and then cutting the green part out. I found the more efficient method however, was to pick the whole head, hold it in one hand, and pull the yellow petals off with the other hand and tossing the petals into a jar.
This “de-petaling” method vs. scooping the green part out also seemed to cut down on the ants and other bugs that made their way into the jar.
You do want to make sure that you don’t include any of the green part of the plant, as that is quite bitter.
Whichever method you use, I would recommend seeking out harvesting help from a young kid or a very bored almost-thirty-year-old!
Variations and Infusions to Enhance Dandelion Jelly
For the recipe that follows, we enhanced the flavor of the jelly by infusing in a bit of elderflower liqueur. Other infusions that would work include:
- Elderflower liqueur (this recipe): Enhances the floral notes beautifully.
- Grand Marnier: Adds an orange background.
- Apple brandy: Creates a heartier, autumn-friendly flavor.
- Lavender infusion: Add dried lavender buds to the steeping dandelion water for a more complex floral jelly. (See video in post.)
- Lemon or orange zest: Brightens the flavor without adding alcohol.
How To Make Dandelion Jelly
The full instructions and ingredient amounts are in the recipe card below. In short:
- Harvest 3 cups of dandelion petals (yellow only, no green). Pour 5 cups boiling water over the petals in a large jar and steep in the refrigerator for at least 24 hours.
- Strain, discarding petals and reserving the liquid (you need 4 cups).
- Heat the dandelion liquid with lemon juice, add pectin at 160°F, bring to a rolling boil for 2 minutes.
- Add sugar and elderflower liqueur, return to 200°F.
- Pour into hot sterilized jars, leaving ¼ inch headspace. Process in a water bath or let cool undisturbed until sealed.
Tips:
- Use more petals than you think you need to ensure you get 4 cups of juice after straining
- Steep longer (up to 48 hours) for stronger flavor
- Skim foam before jarring for clearer jelly
For more spring classics, check out this category of over 30 spring recipes.
FAQ
Similar to honey, with floral sweetness and a slight bitter edge. The elderflower liqueur adds complexity. It’s distinctly spring-like.
Properly sealed and water-bathed, it keeps for a year in a cool, dark place. Once opened, refrigerate and use within a month.
Yes. Skip the elderflower liqueur and add an extra tablespoon of lemon juice, or steep the petals with lavender buds or citrus zest for flavor.
Green parts got into your petals. Only the yellow petals should be used. The green calyx and stem are quite bitter.
The jelly may take a full day or two to set completely. If it’s still liquid after two days, it may not have reached the proper temperature. You can re-cook it with additional pectin.
The video below shows a step-by-step of adding a lavender infusion to the jelly.
More Methods for Preserving Summer’s Produce:
Check out this preserving category for more guides on drying, pickling and preserving fresh fruits and vegetables.
Here are a few favorites:
- Easy Green Tomato Pickles
- Freezing Summer Tomatoes (plus freezer tomato sauce recipe)
- Preserving Fresh Herbs as Herbal Infused Salts
- Freezing Compound Butters made with Fresh Herbs
- Red Pepper & Eggplant Spread for Cheese Trays & Sandwiches
- Homemade Dandelion Jelly
- Salt & Vinegar Cucumber Chips
- Quick & Easy Pickled Onions
- How to Make Shrub Syrups (cold process vs. hot)
- Sun dried tomato butter
Homemade Dandelion Jelly
Equipment
- Canning waterbath pot
Ingredients
- 3 cups dandelion petals lightly packed
- 5 cups water
- 5 ½ cups sugar
- ¼ cup lemon juice freshly squeezed
- ⅓ cup dry pectin plus 1 Tbsp
- 2 oz elderflower liqueur alternatively use an infusion bag of aromatics
Instructions
- Harvest dandelions and remove any green parts or bugs. Measure out 2-3 cups dandelion petals and place in large glass jar. Boil a pot of water and pour 5 cups over dandelion petals. Allow to cool and then place in the refrigerator for at least 24 hours.3 cups dandelion petals, 5 cups water
- Strain jar of dandelions, disposing of the petals and reserving the liquid. You should have 4 or more cups of dandelion juice now.
- Place the jars in warm oven (about 250° F) so they will be hot when being filled with jelly. Heat 4 cups of dandelion juice and the lemon juice in a large stock pot. When the juice reaches 160 degrees add the 1/3 cup plus 1 Tbsp dry pectin and stir thoroughly (use a whisk if you have it). Bring to a rolling boil and boil for 2 minutes.1/4 cup lemon juice, 1/3 cup dry pectin
- Add the sugar and elder flower liqueur. Stir continuously to combine and dissolve. Return the temperature to 200.5 1/2 cups sugar, 2 oz elderflower liqueur
- When jelly has reached 200 ° F, remove the pot from the heat and pour into 8 oz canning jars. Leave 1/4” headspace and skim foam. Place hot lids on the jars and secure with the bands (not too tight). Should make about 8 jars.
- Either place jars in a water bath or allow jelly to cool on a rack without moving. It may take a full day or two before the jelly is completely gelled.
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