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Fresh Dandelion Jelly Recipe with Lemon Zest

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A delightful homemade jelly made from fresh dandelion petals and brightened with lemon zest, perfect for spreading on buttered sourdough toast. This easy recipe captures the essence of spring with a sweet, tart, and floral flavor.

Ingredients

Scale
  • 4 cups fresh dandelion petals (yellow parts only)
  • 4 cups water
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon finely grated lemon zest
  • 4 cups granulated sugar
  • 1 package (about 1.75 ounces) fruit pectin (Sure-Jell brand recommended)
  • Unsalted butter, softened (for serving, optional)
  • Thick slices sourdough bread, toasted (for serving)

Instructions

  1. Carefully pick about 4 cups of fresh dandelion petals, avoiding green parts. Rinse gently to remove dirt and bugs (about 15 minutes).
  2. Place petals in a large pot and add 4 cups (960 ml) of water. Bring to a boil, then reduce heat and simmer gently for 20 minutes to extract flavor. Let cool slightly.
  3. Strain the mixture through a fine mesh strainer or cheesecloth into a large bowl, pressing gently to extract all liquid. Discard petals.
  4. Pour strained liquid back into the pot. Stir in 1/2 cup (120 ml) lemon juice and 1 tablespoon lemon zest. Sprinkle in pectin evenly, stirring constantly to avoid lumps. Bring to a full rolling boil over medium-high heat, stirring frequently.
  5. Add 4 cups (800 g) granulated sugar all at once. Stir to dissolve, return to a full boil, and boil hard for exactly 1 minute, stirring constantly.
  6. Remove from heat and test jelly by spooning a small amount onto a cold plate. Let sit for a minute, then push with finger; it should wrinkle if ready. If not, boil another 30 seconds and retest.
  7. Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and seal with lids. Process jars in boiling water bath for 5 minutes for long-term storage or let cool and refrigerate for immediate use.
  8. Let jelly set for at least 12 hours. Serve spread generously on buttered sourdough toast.

Notes

Use only yellow dandelion petals to avoid bitterness and cloudiness. Stir constantly during boiling to prevent scorching. Lemon zest is essential for bright flavor. If jelly is too runny, re-boil with more pectin. For vegan option, use plant-based butter substitute. Store in refrigerator up to 3 weeks or process jars for up to 1 year storage.

Nutrition

Keywords: dandelion jelly, homemade jelly, lemon zest, spring recipe, wildflower jelly, natural preserves, easy jelly recipe

Find it online: https://elaraeats.com/fresh-dandelion-jelly-recipe-with-lemon-zest-easy-homemade-delight-on-toast/