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Homemade Classic Dandelion Jelly Recipe Easy Like Grandma Made

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A nostalgic and easy-to-make dandelion jelly recipe that captures the delicate floral flavor of fresh dandelion petals, perfect for springtime and reminiscent of traditional homemade preserves.

Ingredients

Scale
  • 4 cups fresh dandelion petals (yellow parts only, avoid green parts)
  • 4 cups (950 ml) filtered or spring water
  • 5 cups (1 kg) granulated sugar
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1.75 oz (50 g) box Ball® Fruit Pectin (powdered)
  • Optional: 1 tablespoon butter (to reduce foaming)

Instructions

  1. Harvest and prep your dandelion petals by picking bright yellow petals early in the day and rinsing gently in cold water to remove dirt and bugs (15-20 minutes).
  2. Place petals in a large pot and cover with 4 cups (950 ml) of water. Bring to a gentle boil, reduce heat, and simmer uncovered for 15 minutes until the liquid turns golden with a floral aroma.
  3. Strain the mixture through a fine mesh strainer or cheesecloth into a large bowl or pot, pressing lightly to extract liquid without bitterness. Discard petals (about 10 minutes).
  4. Measure exactly 4 cups (950 ml) of the strained liquid, adding filtered water if needed to reach volume.
  5. Pour the measured infusion back into the pot and stir in the entire box of powdered fruit pectin until dissolved. Bring to a rolling boil over medium-high heat, stirring constantly (about 5 minutes).
  6. Quickly stir in 5 cups (1 kg) granulated sugar and 1/4 cup (60 ml) lemon juice. Return to a rolling boil and boil hard for 1 minute, stirring constantly until thick and glossy.
  7. Skim off any foam that forms on top. Adding 1 tablespoon of butter at the start of this step can reduce foam.
  8. Remove pot from heat and ladle hot jelly into sterilized jars using a jar funnel, leaving 1/4-inch (0.5 cm) headspace. Wipe rims clean and seal with lids.
  9. Process jars in a boiling water bath for 10 minutes to seal properly. Remove and let cool completely at room temperature. Jelly sets within a few hours, best after 24 hours.

Notes

Use only yellow dandelion petals to avoid bitterness. Stir constantly when boiling pectin and sugar to prevent burning. Adding butter reduces foam. Measure liquid precisely for proper jelly set. Sterilize jars and lids to prevent spoilage. Lemon juice activates pectin for setting. If jelly doesn’t set, reboil with more pectin and reprocess.

Nutrition

Keywords: dandelion jelly, homemade jelly, wildflower jelly, spring jelly, classic jelly recipe, easy jelly, fruit pectin jelly, floral jelly

Find it online: https://coracooks.com/homemade-classic-dandelion-jelly-recipe-easy-like-grandma-made/