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Indulge in the essence of spring with homemade dandelion jelly, a delightful spread bursting with the delicate flavors of freshly harvested dandelion blossoms. This unique jelly captures the essence of the humble dandelion, transforming its bright yellow petals into a sweet and floral delight. Infused with a hint of lemon juice for brightness and powdered fruit pectin for a perfect gel-like consistency, each jar of dandelion jelly promises a taste of sunshine and whimsy. Enjoy it spread generously on warm toast or paired with scones for a breakfast that sings of springtime's arrival. Discover the magic of dandelion jelly—a sweet surprise from nature's own backyard bounty.
Table of contents
Dandelion Jelly Recipe
Dandelion jelly might not be a common spread, but it's a delightful way to utilize those bright yellow flowers that often pop up in lawns and fields during the spring. Here's a recipe to make your own:
Ingredients:
- 4 cups dandelion blossoms (make sure they are pesticide-free, harvested away from busy roads)
- 4 cups water
- ¼ cup lemon juice (freshly squeezed)
- 1 package (1.75 oz) powdered fruit pectin
- 4 cups granulated sugar
Dandelion Recipe FAQ
Harvesting dandelions for jelly requires a bit of care to ensure you gather clean and pesticide-free blossoms. Here's the best way to harvest them:
Choose a Clean Location: Select dandelions from areas that are free from pesticides, herbicides, or other chemical treatments. Avoid picking dandelions from lawns that have been treated with chemicals.
Pick Fully Open Blossoms: Look for dandelion blossoms that are fully open and bright yellow. Avoid picking ones that are wilted, browning, or have turned to seed heads.
Harvest in Dry Weather: It's best to pick dandelions when the weather is dry. Wet blossoms can become soggy, making them more difficult to work with and potentially diluting the flavor of your jelly.
Handle Carefully: Handle the blossoms gently to avoid damaging them. Try to keep the green parts (the sepals) attached to the flowers as much as possible, as they can add bitterness to the infusion.
Rinse Thoroughly: Once you've collected the blossoms, rinse them thoroughly under cold water to remove any dirt, insects, or other debris. You can use a colander or a large bowl for rinsing.
Drain Well: After rinsing, allow the dandelion blossoms to drain well to remove excess water. You can spread them out on a clean kitchen towel or paper towels to air dry for a few minutes.
By following these steps, you'll ensure that you harvest clean and fresh dandelion blossoms for making your jelly.
The prep time for making dandelion jelly can vary depending on how quickly you can harvest the dandelion blossoms and how long you let the infusion steep. Here's a breakdown:
Harvesting and preparing dandelion blossoms: This can take anywhere from 15 minutes to 1 hour, depending on the abundance of dandelions and how meticulous you are in removing the green parts.
Steeping the dandelion infusion: Allow at least 2 hours for the infusion to steep, or overnight for a stronger flavor. However, this is mostly passive time.
Straining the infusion: This step typically takes about 5 to 10 minutes.
Preparing the jelly mixture: Mixing the infusion with lemon juice and powdered fruit pectin takes around 5 minutes.
Cooking the jelly: The cooking process takes about 15 to 20 minutes, including bringing the mixture to a boil, adding sugar, and boiling for 1 minute.
Skimming and canning the jelly: Depending on how many jars you have and your efficiency, this step can take another 15 to 20 minutes.
Overall, the total prep time for dandelion jelly can range from approximately 2 to 3 hours, mostly due to the time required for the infusion to steep. However, a significant portion of this time is passive, so you can engage in other activities while waiting for the infusion to develop its flavor.
The prep time for making dandelion jelly can vary depending on how quickly you can harvest the dandelion blossoms and how long you let the infusion steep. Here's a breakdown:
Harvesting and preparing dandelion blossoms: This can take anywhere from 15 minutes to 1 hour, depending on the abundance of dandelions and how meticulous you are in removing the green parts.
Steeping the dandelion infusion: Allow at least 2 hours for the infusion to steep, or overnight for a stronger flavor. However, this is mostly passive time.
Straining the infusion: This step typically takes about 5 to 10 minutes.
Preparing the jelly mixture: Mixing the infusion with lemon juice and powdered fruit pectin takes around 5 minutes.
Cooking the jelly: The cooking process takes about 15 to 20 minutes, including bringing the mixture to a boil, adding sugar, and boiling for 1 minute.
Skimming and canning the jelly: Depending on how many jars you have and your efficiency, this step can take another 15 to 20 minutes.
Overall, the total prep time for dandelion jelly can range from approximately 2 to 3 hours, mostly due to the time required for the infusion to steep. However, a significant portion of this time is passive, so you can engage in other activities while waiting for the infusion to develop its flavor.
Dandelion jelly has a unique and delicate flavor that's both floral and slightly sweet with a hint of earthiness. The taste can vary depending on factors such as the freshness of the blossoms, the length of time they're steeped, and the amount of sugar used in the recipe.
When properly made, dandelion jelly has a pleasant floral aroma and a light, refreshing taste that's reminiscent of springtime. Some describe it as having a subtle honey-like flavor, while others note a slight tanginess from the lemon juice used in the recipe.
Overall, dandelion jelly is a delightful and unexpected treat that captures the essence of the humble dandelion in a delicious spread. It pairs well with various breakfast items such as toast, biscuits, or scones, and can also be used as a topping for desserts or as an ingredient in sauces and glazes.
Dandelions are often considered weeds, but they actually offer a range of health benefits and contain several important nutrients. Here are some of the health benefits and nutritional components of dandelions:
Health Benefits:
Rich in Antioxidants: Dandelions are loaded with antioxidants, including flavonoids, polyphenols, and beta-carotene, which help protect your cells from damage caused by free radicals and oxidative stress.
Support Liver Health: Dandelion root and leaves have been traditionally used to support liver health by promoting the production of bile and aiding in detoxification processes.
Digestive Aid: Dandelion root has been used in herbal medicine to stimulate digestion and relieve symptoms of indigestion and constipation.
Potential Anti-Inflammatory Effects: Some studies suggest that dandelion extract may have anti-inflammatory properties, which could help reduce inflammation in the body and alleviate symptoms of inflammatory conditions.
May Support Blood Sugar Control: Preliminary research indicates that dandelion extract may help regulate blood sugar levels and improve insulin sensitivity, which could be beneficial for individuals with diabetes or metabolic syndrome.
Diuretic Properties: Dandelion leaves have natural diuretic properties, meaning they can increase urine production and promote detoxification by flushing excess fluids and waste from the body.
Nutritional Components:
Dandelions are nutrient-dense and contain various vitamins, minerals, and other beneficial compounds, including:
Vitamins: Dandelion greens are rich in vitamins A, C, and K, as well as several B vitamins, including folate (B9).
Minerals: Dandelion greens are a good source of minerals such as potassium, calcium, magnesium, and iron.
Fiber: Dandelion greens contain dietary fiber, which supports digestive health and helps regulate bowel movements.
Plant Compounds: Dandelions contain phytochemicals such as sesquiterpene lactones, which may have anti-inflammatory and anti-cancer properties.
Overall, incorporating dandelions into your diet, whether through salads, teas, or homemade recipes like dandelion jelly, can provide a range of health benefits and valuable nutrients. However, it's important to harvest dandelions from clean, pesticide-free areas and to consult with a healthcare professional before using dandelion supplements or extracts, especially if you have any underlying health conditions or are taking medications.
Dandelion Jelly Recipe Tips for Success
Here are some recipe tips for success when making dandelion jelly:
- Choose Fresh and Clean Blossoms: Harvest dandelion blossoms from pesticide-free areas and select ones that are fully open and bright yellow. Avoid picking wilted or browning blossoms.
- Remove Green Parts Carefully: When preparing the blossoms, remove as much of the green parts (sepals) as possible to minimize bitterness in the infusion.
- Thoroughly Rinse the Blossoms: After harvesting, rinse the dandelion blossoms thoroughly under cold water to remove any dirt, insects, or debris.
- Allow Sufficient Steeping Time: Let the dandelion infusion steep for at least 2 hours, or overnight for a stronger flavor. The longer you steep, the more flavor you'll extract from the blossoms.
- Use Fresh Lemon Juice: For optimal flavor, use freshly squeezed lemon juice rather than bottled lemon juice. The acidity helps balance the sweetness of the jelly.
- Ensure Proper Boiling: When cooking the jelly mixture, make sure it reaches a rolling boil that cannot be stirred down before adding the sugar. Boil for exactly 1 minute after adding the sugar to activate the pectin.
- Skim Foam During Cooking: As the jelly mixture cooks, skim off any foam that rises to the surface to ensure a clear and smooth jelly.
- Sterilize Jars and Equipment: Properly sterilize jars, lids, and utensils before canning to prevent contamination and ensure the jelly stays fresh.
- Follow Canning Guidelines: Process the filled jars in a boiling water bath for the recommended time to ensure proper sealing and shelf stability.
- Label and Date Jars: Once cooled, label the jars with the date of preparation to track freshness and enjoy within one year of canning.
By following these tips, you'll increase your chances of success and create a delicious batch of homemade dandelion jelly to savor and share with others.
Enjoy your homemade dandelion jelly on toast, biscuits, or as a sweet addition to your favorite recipes!
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Legal Disclaimer:
The information provided in this dandelion jelly recipe is for educational and informational purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read in this recipe.
The preparation and consumption of dandelion jelly or any other food product are at your own risk. While efforts have been made to ensure the accuracy and safety of the information provided, individual sensitivities, allergies, and health conditions may vary. It is your responsibility to carefully review all ingredients and consult with a qualified healthcare professional if you have any concerns regarding allergies, dietary restrictions, or potential interactions with medications.
Furthermore, the harvesting of dandelions for culinary purposes should only be done from clean, pesticide-free areas. Exercise caution and ensure proper identification of plants before consumption. The author and publisher of this recipe do not accept any responsibility for any adverse effects or consequences resulting from the use, misuse, or interpretation of the information provided.
By using this recipe, you acknowledge and agree to release, indemnify, and hold harmless the author, publisher, and their respective agents, employees, and affiliates from any and all claims, liabilities, damages, or expenses arising out of or in connection with the use or misuse of this recipe.
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Dandelion Jelly
Indulge in the essence of spring with homemade dandelion jelly, a delightful spread bursting with the delicate flavors of freshly harvested dandelion blossoms. This unique jelly captures the essence of the humble dandelion, transforming its bright yellow petals into a sweet and floral delight. Infused with a hint of lemon juice for brightness and powdered fruit pectin for a perfect gel-like consistency, each jar of dandelion jelly promises a taste of sunshine and whimsy. Enjoy it spread generously on warm toast or paired with scones for a breakfast that sings of springtime's arrival. Discover the magic of dandelion jelly—a sweet surprise from nature's own backyard bounty.
Ingredients
- 4 cups dandelion blossoms (make sure they are pesticide-free, harvested away from busy roads)
- 4 cups water
- ¼ cup lemon juice (freshly squeezed)
- 1 package (1.75 oz) powdered fruit pectin
- 4 cups granulated sugar
Instructions
Prepare the Dandelion Blossoms:
- Pick dandelion blossoms on a sunny day when they are fully open. Remove as much of the green parts (the sepals) as possible, as they can be bitter.
- Rinse the blossoms thoroughly under cold water to remove any dirt or insects. Drain well.
Infuse the Dandelion Blossoms:
- Place the rinsed dandelion blossoms in a large pot.
- Pour 4 cups of water over the blossoms.
- Bring the water to a boil, reduce the heat to low, and let the blossoms simmer for about 10 minutes.
- Turn off the heat and let the mixture steep for at least 2 hours, or overnight for a stronger infusion. The longer you let it steep, the more flavor you'll extract from the blossoms.
- Strain the Infusion:
- After steeping, strain the liquid through a fine mesh strainer or cheesecloth into a clean bowl or pot. Discard the dandelion blossoms, keeping only the liquid.
Prepare the Jelly Mixture:
- Combine the dandelion infusion with lemon juice and powdered fruit pectin in a large pot.
- Stir well to ensure the pectin is fully dissolved.
Cook the Jelly:
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly.
- Once it reaches a boil, add the sugar immediately, stirring continuously.
- Return the mixture to a rolling boil that cannot be stirred down. Boil for exactly 1 minute, continuing to stir constantly.
Skim and Can the Jelly:
- Remove the pot from the heat and skim off any foam that has formed on the surface of the jelly.
- Ladle the hot jelly into sterilized jars, leaving about ¼ inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills.
- Place sterilized lids and rings on the jars, then process them in a boiling water bath for 10 minutes.
Cool and Store:
- After processing, carefully remove the jars from the water bath and place them on a clean towel to cool.
- As the jelly cools, you should hear the lids make a popping sound, indicating that they have sealed properly.
- Once cooled, store the jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Notes
Legal Disclaimer:
The information provided in this dandelion jelly recipe is for educational and informational purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read in this recipe.
The preparation and consumption of dandelion jelly or any other food product are at your own risk. While efforts have been made to ensure the accuracy and safety of the information provided, individual sensitivities, allergies, and health conditions may vary. It is your responsibility to carefully review all ingredients and consult with a qualified healthcare professional if you have any concerns regarding allergies, dietary restrictions, or potential interactions with medications.
Furthermore, the harvesting of dandelions for culinary purposes should only be done from clean, pesticide-free areas. Exercise caution and ensure proper identification of plants before consumption. The author and publisher of this recipe do not accept any responsibility for any adverse effects or consequences resulting from the use, misuse, or interpretation of the information provided.
By using this recipe, you acknowledge and agree to release, indemnify, and hold harmless the author, publisher, and their respective agents, employees, and affiliates from any and all claims, liabilities, damages, or expenses arising out of or in connection with the use or misuse of this recipe.
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Nutrition Information:
Yield: 80 Serving Size: 1Amount Per Serving: Calories: 42Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 0g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- First published: 4/23/2024
- Acknowledgment: Some of the outlining and part of the content of this blog post (for example, researching some dandelion facts and recipe methodology) was made using AI technology (ChatGPT).
- Photos & Copyright: All photos used in this blog post were photographed by Sara Maniez and are copyrighted by Life's Little Sweets and Sara Maniez.
- All recipe testing on Life's Little Sweets is done by Sara Maniez.
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