Dandelion jelly is prepared with real dandelion flower buds and is also known as dandelion honey.
This is a simple, no pectin dandelion flower jelly recipe.
What is Dandelion Jelly?
Yellow dandelion flowers are foraged and collected. The flower buds are cooked and the juice extracted.
That juice is then preserved to create dandelion jelly.
It tastes and looks more like fresh flower honey from your forest fields.
What are dandelion flowers?
The dandelion flower petals can be easily recognized because of their yellow flower heads.
The flower buds close during the night and reopen every morning again.
The yellow petals turn white in time with the seeds dangling at the bottom.
Some people will know it as a dandelion puff and kids love to blow away the seeds.
The head is carried by a hollow stem that contains a white sap and usually, each flower comes with a set of jagged leaves.
Dandelion flower head, leaves, sap and roots can be all consumed.
You can prepare a dandelion greens salad or make a lovely tea of it.
Where to find Dandelion flowers to make Dandelion Jelly?
I remember my grandmother who would collect dandelion leaves to add them to salads or she would make a dandelion tea of them.
So you see, the dandelion flower is not just one of those hazardous wildflowers, but in fact a very useful plant.
The awesome part is, that Dandelion flowers grow pretty much everywhere in the northern hemisphere.
So you might just find it outside your house growing and since nobody knows the value of the plant, nobody will be bothered if you collect them for your own use.
Dandelions can be easily foraged and collected in the fields for free.
You can use a Dandelion picker or puller to help you collect the flower buds.
Usually, dandelion fields are not contaminated with poison, if you are not sure, ask the local farmer (or whoever owns the property).
When are Dandelions in Season?
The yellow, humble dandelion flower, can be commonly found end of March to end of August.
The plant tends to grow twice a year in spring/summer. The flowers tend to grow a little later in higher altitudes.
That said, the first batch in spring has usually more flowers growing on the fields.
A harsh winter might reduce dandelion growth to a one-time field growth in a season.
Jelly Uses
We love to drop and spread some dandelion jelly over a slice of bread. Especially if it’s a wholewheat bread.
You can use the jelly to sweeten your tea too. Just the way you would use honey. This is common in Russia too.
Dandelion Jelly makes a great addition to cakes, pastries, and cookies. You can use it as a filling in thumbprint cookies, doughnuts, and other sweet treats.
FAQs
We believe in our culture that dandelions are great to treat urinary infections. In fact, the name of the flower is pissenlit in French, which translates to pissing in the bed. And so the leaves and flower buds are still used today to fix kidney and urinary tract problems.
ratio is 1:1 water and sugar
i.e 1 liter water with 1 kilogram sugar OR 1 quart with 2 pounds.
I don’t recommend reducing the sugar in the recipe because sugar helps in preserving your jelly. If you reduce the sugar, your jelly will barely last long enough. This is something you need to keep in mind.
Prepare the jelly as per recipe instructions and test if it is set. Store in a clean sterilized jar and your jelly will last from 5 months and up to 10 months unopened, kept in a dry and cool place away from direct sunlight.
More Dandelion Recipes
- Dandelion Wine by smallfootprintfamily.com
- Dandelion Burdock Herbal Bitters by practicalselfreliance.com
- Dandelion Blossom Honey Butter by thehomesteadinghippy.com
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Dandelion Flower Jelly
Ingredients
- 200-250 pieces Dandelion Flowers freshly plucked, *see Notes
- 1 quart Water
- Sugar quantity according to infused water (*see Notes)
- Juice of 1 Lemon
Instructions
- Pick your flowers freshly from the fields and rinse them well to get rid of any impurities and insects. It helps to add a cap of vinegar to the water to get rid of insects when washing the flower heads.
- Keep dandelion flowers to dry for 2-3 days in the sun. The flowers can be dried in a dehydrator too but sundried dandelion petals are better.
- After they are dried, pick out the yellow flower blossom and keep them in a bowl. Discard the green parts, those are bitter.
- Pour water into sauce pan and add flower pieces. Bring to a boil, cover and keep over slow fire for about 1 hour. Allow it to simmer slowly.
- After cooking, when the water has been infused, strain the juices from the flowers well and press out all the juices of the flower. Discard the flower pieces.
- Take the strained liquid back to the heat together with the sugar and lemon juice. Mix well and bring to a boil. The sugar quantity depends on the quantity of the strained liquid, if you have 1 quart you need 2.2 pounds sugar (*see Notes). The ratio is 1:1 water and sugar.
- Stir well and let it cook slowly until the jelly sets OR until you are satisfied with the consistency (*see Notes). Check if the jelly is good with a candy thermometer. The right temperature is 220 Fahrenheit/ 105 Celsius. You can also test if it is done, by dropping some of the hot jelly on an ice cold plate. If it runs a lot it's not ready and needs more cooking, if it's not running but appears like honey, it is ready.
- In the meanwhile sterilize the 2-3 Jars and keep a few drops of rum (or vodka or other) into the inner jar lids. That will help to preserve the jelly for a longer period. Fill your sterilized jars to the rim, close with the lid and turn upside down to create a vacuum.
- Leave it upside down overnight. The next day label your jelly and store in a cool and dry place. Store in the fridge once opened.
Notes
- The flowers need to be picked freshly with the head opened and not closed. Pick only flowers from untreated (nonpoisonous) fields.
- You can add one orange (juice and skin, without the white flesh) to your cooking flowers. That helps in adding natural pectin to the jelly. The original recipe included orange but I have been skipping it lately to keep it simple.
- Important: Add as much sugar as you have infused dandelion water. Measure after straining the liquid left. 1 liter =1 kilo sugar, 1 quart = 2.2 pounds. The ratio is 1:1. I.e with one liter water I ended up having 700 milliliters infused water after cooking and therefore added 700 grams sugar.
- Dandelion jelly won’t set the way a red currant jelly sets because it lacks fruit pectin. That is why I think honey is a better name. However, you can cook it down further to increase the thickness. It’s fine if it is a honey consistency (see picture and video) and it will last for 5-10 months unopened in a cool and dry place. Keep in the fridge once opened.
- 1 serving = 1 Teaspoon, 70 servings = about 2-3 jars.
Nutrition
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Cynthia says
Hello – thanks for posting this. A quick question – could I just use an orange? I don’t have a lemon at home right now and am wondering if the orange would have enough of whatever the lemon adds to the mixture. Please let me know what you suggest. Thanks!
Helene Dsouza says
Hi Cynthia, yes you can use an orange too instead of a lemon. In fact, the original recipe used orange but I have been using lemon more commonly lately. I talk about that in the Notes, in the recipe card. If you have an organic untreated orange, you can add the orange skin too because it contains natural pectins which help in preserving the dandelion jelly. Organic untreated orange because there shouldn’t be pesticides on your orange skin. Have fun preparing your dandelion jelly!
Alexa says
I have 3 cups of dandelion petals.. how much water to I start with?
Helene Dsouza says
Alexa, do you mean 3 cups packed (not loose) with petals? In that case, it should be the quantity of about 200-250 flower buds. So, that means you can use the same quantity as described in the recipe.
Pam says
Have you ever used stevia, coconut sugar or other low calorie sugar substitute in making your jelly? I have made similar product with apples and pears using 1/2 the sugar the recipe called for. It took longer cooking time but tastes great. I’d like to use this in my stinging nettle tea.
Helene Dsouza says
Hi Pam, no I haven’t used stevia or jaggery (coconut sugar) instead of sugar. You can try it with this recipe if you have experience in this field and report back with your findings. Somebody else might find it useful too. Just keep in mind that the jelly won’t hold that long. Sugar helps in preserving the jelly.
Pam says
I made a small batch today with coconut sugar and monk fruit blend to keep calories down but it turned dark almost like molasses. I guess I’ll try it with white sugar. It’s too much work not to turn out right.
Helene Dsouza says
Hi Pam, yeah my recipe has the perfect ratio. That is why I don’t recommend switching sugar with sweeteners, it can turn out unpredictable. Sugar helps in preserving the jelly and while it might look like a lot of sugar, you need to consider, that you hardly eat a teaspoon at a time. That’s still way less compared to a slice of cake. I agree it is work but when you get it right, it’s a nice reward.
Claire says
It tastes and smells amazing, but mine hasn’t set. Any tips?
I was simmering it down for about another hour and it was like a honey thickness on an ice cold plate?
Helene Dsouza says
Hi Claire, For the dandelion jelly to set completely, you would have to cook it down even further. That said, your jelly in honey thickness is fine too, it’s just that it won’t last for 10 months but maybe just for 5 months approx. It’s still fine!
Angie Davis says
Well I have made this twice now! What a wonderful recipe! I was able to give a few small jars to loved ones on Mother’s Day! I am completely obsessed and catch myself scoping out new spots of flower patches! It’s great to know the jelly lasts so long in the fridge! Awesome idea to save dried flowers also! I will be stocking up! Thank you so much for sharing!
Helene Dsouza says
Hi Angie, thank you for your lovely feedback! I am happy to learn that you enjoy the recipe as much as I do. Collecting fresh dandelions can be so much fun too, a lovely relaxing activity just like collecting elderflowers or Chamomile flower buds. 🙂
Sarah Gadd says
I’m going to try your recipe but I’m really interested….. yours is the only recipe that goes to the step of drying your flowers instead of making an instant dandelion ‘tea’. Have you tried both ways? What’s the difference?
Thanks!
Helene Dsouza says
Hi Sarah,
Most of the time I think it makes sense to let flower blossoms dry because this removes the water content and leaves a much higher concentration of the active ingredients in the remaining plant. Besides drying the dandelion flower will make it easier for you to pick out the green part (which are bitter). Also, if you want you can pick a whole load of dandelions (because they are seasonal), dry them and store the rest for the remaining of the year to make teas or something else.
When we make a tea, for example, we try to use dried blossoms because they tend to be more intense. Chamomille is a good example too, drying the flower buds gives a tea more flavor. At the same time, there are instances where flowers don’t need to be dried, for example, elderflowers when turned into a syrup (the flowers are not boiled but left in a mixture for days).
Sure you could use whole fresh dandelion flowers but then you would need by far more flowers to get some taste and to infuse the jelly.
The dandelion jelly recipe above is the way they do it in the alps for ages.
Lisa Arrowsmith says
How long is it good for ?
Helene Dsouza says
Like any other jam or jelly. Unopened for up to a year in a cool, dark and dry place (if you have sterilized your jars). Once opened within a few months if stored in the fridge.
Erica Acevedo says
I had NO idea that those annoying weeds in backyard could be made into a jelly! Talk about upcycling! I’m definitely going to give this a try, thanks so much for this recipe!
Liz says
Hi, sweet friend! It’s been WAY too long since I’ve stopped by. What a fun, unique idea for an addition to my morning toast. Love that the maligned dandelion actually offers health benefits—so cool!
Donna says
I started making this jelly with my grandson a few years ago .his favorite is dandelion juice infused with orange skins and cinnamon then turned into jelly. Lovely on crackers with cream chese and a spoon of jelly on top .
mjskitchen says
You have really piqued my interesting with this jelly! I’ve heard of it, but never put much thought into it until now. It makes such a gorgeous jelly and what a great use for something that grows so easily and wild. In fact, my whole front yard looks like a field of dandelions. I’m going to have to pick the blooms before the husbands mows them down. Thanks for sharing this. This is a great challenge for me.
Laura says
How fascinating! I never heard of making jelly from dandelion flowers!
Louise says
Hi Helene:)
Thank you so much for sharing this wonderful Dandelion Jelly recipe with step by step directions. We will be celebrating Dandelion Day here in the states on May 5th. I’ve pinned this recipe to my Dandelion Day Pinterest board. Thank you so much for sharing, Helene…
Liz Posmyk (Good Things) says
Wow, what an interesting and delightful recipe. x
sandra says
wow thanx just what i was looking for will try this also going to try making wine with them as well
Helene says
Hi Sandra!
Cool idea with the wine, you just inspired me!! =D
Javelin Warrior says
I’m featuring this post in today’s Food Fetish Friday series (with a link-back and attribution). I hope you have no objections and it’s so much fun following your creations…
Helene says
Thanks Javelin! What an honor! of course I do not have any objections and I give you the permission of featuring my flower jelly on your page. thanks a lot for letting me know my friend! 😉
yummychunklet says
How creative! I like the sound of using dandelions.
Katherine Martinelli says
What a delightful recipe!! I’ve never had dandelion jam but it sounds so good.
Charles says
This is so cool – and beautiful. It reminds me of a war-time recipe from England when rationing was in place, it was hard to get honey, so they made a jelly using parsley! I want to try this, though the problem is it’s hard to find so many “untouched” dandelions. It seems like everywhere I look they’re covered in dog poop 🙁
I love the idea – thanks so much for introducing me to this… going to pin this for later use 🙂
Beth Michelle says
What an interesting recipe. So unique. What a wonderful thing to draw inspiration from!
Carrie says
Great recipe!!!!
Terra says
I have never tried dandelion, I always just discard it in my yard. I need to venture to new ground, and try this sweet little flower. i had no idea it was so good for you:-) I look forward to seeing what else you make with the little flower:-) Your honey looks gorgeous!! Hugs, Terra
Nami | Just One Cookbook says
Wow this is so cool, Helene! I have never heard of flower jelly and I already like that it’s so unique. I’d love to taste it and put it on nice and warm bread… 🙂
Maureen @ Orgasmic Chef says
I love this jelly! Would adding pectin make a difference to the jelling?
Helene says
Pectin isn’t required because it is jelling and preserving well without it.
We try to use pectin as little as possible in our jaming kitchen since it alters the flavors a bit, but I guess everyone has a different opinion. Anyway, if you want you can use Pectin instead of the sugar in this recipe. =)
Choc Chip Uru says
Ising flowers in cooking, I have seen roses and lavender – this flower looks beautiful and I’m sure in your stunning jelly, gives a wonderful fragrance too 😀
Cheers
Choc Chip Uru
kitchenriffs says
What a great post! I’ve had dandelions in salads before, but never jelly. Wonderful idea. I’m looking forward to see what else you do with dandelions. Excellent read – thanks.
shuhan says
That’s great post helene! I’ve recently discovered using flowers in cooking, and am looking forward to learning more new ideas. this is great, I bet I can find dandelions just about anywhere!