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Easy Homemade Dandelion Jelly Recipe with 3 Simple Ingredients to Try Today

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A simple and delightful jelly made from fresh dandelion petals, sugar, and lemon juice, perfect for spreading on toast or gifting.

Ingredients

Scale
  • 4 cups fresh yellow dandelion petals (avoid green parts)
  • 4 cups (800g) granulated sugar
  • 1/4 cup (60ml) fresh lemon juice
  • 2 cups water (optional, for steeping petals)

Instructions

  1. Carefully pick 4 cups of yellow dandelion petals, avoiding any green parts. Rinse gently in cold water and drain well (about 15 minutes).
  2. Place the petals in a large pot and add 2 cups (480ml) of boiling water. Cover and steep for about 30 minutes until the water turns golden and floral.
  3. Strain the liquid through a fine mesh strainer or cheesecloth into a heatproof bowl, pressing petals to extract as much liquid as possible. Discard petals.
  4. Return the dandelion liquid to the pot. Stir in 4 cups (800g) granulated sugar and 1/4 cup (60ml) fresh lemon juice. Stir gently over medium heat until sugar dissolves (5-7 minutes).
  5. Bring the mixture to a rolling boil over medium-high heat. Boil, stirring occasionally, for 10-15 minutes until it reaches 220°F (104°C) or passes the cold plate wrinkle test.
  6. Skim off any foam from the surface. Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and seal tightly.
  7. Let jars cool completely on a towel or rack. Jelly will set as it cools. Store in a cool, dark place and refrigerate after opening.

Notes

Use only yellow petals to avoid bitterness. Fresh lemon juice is essential for proper setting and flavor. The cold plate wrinkle test can replace a candy thermometer. Skim foam for clearer jelly. If jelly doesn’t set, re-boil and test again. Sterilize jars properly to prevent spoilage.

Nutrition

Keywords: dandelion jelly, homemade jelly, easy jelly recipe, natural jelly, floral jelly, spring recipe, vegan jelly

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