How To Make Dandelion Jelly
Nothing says spring more than seeing the dandelion’s begining to bloom and knowing it’s time to make some delicious dandelion jelly! That’s right! Dandelion jelly is a delightful way to transform a common “weed” into a golden, honey-like spread that’s as delicious as it is nutritious.
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It is so crazy to me to hear someone talk about dandelion flowers as if they are an obnoxious weed! I see the dandelions begin to bloom in early spring and immediately my spirits are lifted! They are a sign of beauty, food for wild life just waking up from their winter nap, and a stepping stone in knowing that the growing season is quickly coming around the corner! Not only that, but they are so healthy for us!
I always encourage my kids to “spread the dandelion love” whenever they come excitedly upon a fluff ball ready to spread its seed! It would be a dream come true to have our entire property looking like a sea of yellow.
We love using dandelion’s in anyway possible in order to get even more of it into our diet. Not only are they really delicious, but we love the health benefits! Dandelion jelly is one of the ways we consume them, and it also doubles as a great way to preserve those delicious petals for a time when they aren’t in bloom.
Health Benefits of Dandelion Jelly
Dandelions aren’t just pesky lawn invaders—they’re packed with nutrients! Their flowers, leaves, and roots have been used in traditional medicine for centuries. Here’s why adding dandelion jelly to your pantry is a win:
- Rich in Antioxidants: Dandelion flowers are full of beta-carotene and polyphenols, which help fight free radicals and support healthy aging.
- Supports Digestion: The compounds in dandelions may stimulate bile production, promoting gut health and digestion.
- Loaded with Vitamins: Dandelion flowers are a source of vitamins A, C, and K, along with small amounts of potassium and magnesium.
- Anti-Inflammatory Properties: Dandelions are known for their natural anti-inflammatory benefits, which may support overall wellness.
Why Pectin is Essential (and How to Use Natural Apple Pectin)
Pectin is the magic ingredient that transforms dandelion-infused liquid into a jelly. Without it, you’d end up with a sweet syrup rather than a spreadable treat. While commercial pectin works well, natural apple pectin is a fantastic alternative for those looking for a more natural approach.
- What is Pectin?
Pectin is a natural fiber found in fruits that helps jellies and jams set. Apples, especially green or underripe ones, are particularly high in pectin.
How to Forage Dandelion Flowers Safely
Foraging dandelions is simple, but a few guidelines ensure your harvest is safe and clean:
- Choose Untreated Areas: Only pick dandelions from areas free of pesticides, herbicides, or other chemicals. Avoid roadsides, as they may be contaminated with pollutants.
- Harvest Mid-Morning: Gather flowers after the dew has dried but before they start to close in the afternoon.
- Inspect for Bugs: Shake the flowers gently to remove any insects hiding inside.
- Wash Thoroughly: Rinse the flowers in cool water to remove dirt or debris before use.
Also remember to leave some for the pollinators! Dandelions are often the bees first source of food in the spring so don’t be greedy and take them all! A good rule of thumb is to pick one, leave four. This also ensures that you leave enough for them to go to seed and give you even more next year!
Sugar Options for Dandelion Jelly
The classic dandelion jelly recipe uses white granulated sugar, but there are other options for those who prefer to cut back on refined sugar:
- Raw Honey: Adds a floral sweetness and enhances the natural flavor of the dandelions. Use slightly less than the recipe calls for in sugar.
- Coconut Sugar: Offers a caramel-like undertone but may darken the jelly’s color.
- Low-Sugar Pectin with Less Sugar: If using a low-sugar pectin, reduce sugar to your preference for a less sweet jelly.
How to Remove the Greens from Dandelion Flowers
To ensure your dandelion jelly has a pure, sweet flavor without bitterness, it’s crucial to remove the green parts of the dandelion flowers (the sepals and stems). The green parts can add an unpleasant, grassy taste to the jelly. Here’s a simple step-by-step guide:
Inspect for Green Bits:
After separating the petals, check them for any small pieces of green sepals that may have sneaked in. Remove any green parts to avoid bitterness in your jelly.
Gather Fresh Dandelions:
After foraging your dandelions, collect only fully bloomed flowers for the best flavor. The petals should be bright yellow and easy to separate from the greens.
Separate the Petals:
Hold the dandelion flower firmly by the green base.
Using your fingers or small scissors, pinch or cut away the green base, leaving just the yellow petals.
Alternatively, you can gently pull the yellow petals out of the green base. This method is quicker but may take a bit of practice to avoid getting green bits mixed in.
How To Make Dandelion Jelly
Dandelion jelly is super simple to make and only requires a few ingredients!
Dandelion Jelly
Equipment
- 5 1/2 Pint Jars, lids and rings, cleaned and sanitized
Ingredients
- 2 c. Dandelion Petals, washed and stems cut
- 4 c. Boiling Water, filtered
- 4 c. Sugar
- 2 tbsp Lemon Juice
- 1 box Low Sugar Pectin
Instructions
- After removing the green parts of the dandelion petals and washing (optional), place them into a quart jar and cover with the boiling water. Place the decoction into the fridge for 24 hours.
- After 24 hours, strain the petals out and reserve the liquid.
- Place the dandelion liquid, lemon juice and pectin into a pot on medium/high heat. Bring to a boil.
- Add the sugar, stir, and allow it to come to a boil again. Boil the jelly for 1 to 2 minutes, stirring frequently.
- Pour the jelly into the jars and process in a hot water bath for 10 minutes.
Step-by-Step Instructions for Canning Dandelion Jelly
Canning your dandelion jelly is the best way to preserve it for long-term storage while ensuring it’s safe to eat. Follow these step-by-step instructions for successful canning:
Step-by-Step Canning Instructions
- Sterilize Your Jars:
- Wash the jars, lids, and rings with hot, soapy water. Rinse thoroughly.
- To sterilize, place the jars in a large pot of boiling water for 10 minutes. Leave the jars in hot water until ready to fill to keep them warm and prevent cracking when filled with hot jelly.
- Lids should be simmered in hot water (not boiling) to soften the seals.
- Fill the Jars:
- Use a jar lifter to remove a jar from the hot water. Place it on a clean towel to avoid temperature shock.
- Use a funnel (if available) to pour the hot dandelion jelly into the jar, leaving ¼ inch of headspace (the space between the jelly and the rim of the jar).
- Remove Air Bubbles:
- Use a clean knife or a canning tool to gently stir inside the jar to release trapped air bubbles. Add more jelly if necessary to maintain proper headspace.
- Wipe the Rims:
- Wipe the rim of each jar with a damp, clean towel to remove any sticky residue. This ensures a proper seal.
- Seal the Jars:
- Place a lid on the jar and secure it with a ring. Tighten the ring until it’s fingertip tight (don’t over-tighten).
- Process in a Water Bath:
- Fill a large pot with enough water to cover the jars by at least 1 inch. Bring the water to a gentle boil.
- Use the jar lifter to carefully place the jars in the boiling water. Ensure they’re not touching each other or the sides of the pot.
- Process the jars in boiling water for 10 minutes (adjust for altitude if necessary: add 1 additional minute for every 1,000 feet above sea level).
- Cool the Jars:
- Use the jar lifter to remove the jars from the pot and place them on a towel-lined countertop. Leave at least an inch of space between each jar to allow for proper cooling.
- Let the jars cool undisturbed for 12-24 hours.
- Check the Seals:
- After cooling, check that the jars have sealed by pressing down on the center of each lid. If the lid doesn’t pop back, the seal is good.
- Any jars that didn’t seal properly should be refrigerated and consumed within a few weeks.
- Label and Store:
- Label each jar with the date and contents. Store in a cool, dark place for up to one year.
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