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Wild-Foraged Dandelion Jelly with Lemon Zest

wild-foraged dandelion jelly - featured image
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A simple and delicious homemade jelly made from wild-foraged dandelion petals, brightened with fresh lemon juice and zest. This jelly offers a unique floral flavor with a refreshing citrus kick.

Ingredients

Scale
  • 4 cups packed fresh dandelion petals (yellow petals only, no green parts)
  • 4 cups filtered or spring water
  • 1/2 cup freshly squeezed lemon juice (about 2–3 medium lemons)
  • Zest from 2 lemons (avoid white pith)
  • 5 cups granulated sugar (organic cane sugar preferred)
  • 1 package (1.75 oz or 49 grams) powdered fruit pectin
  • Optional: pinch of butter to reduce foam

Instructions

  1. Pick and clean about 4 cups of fresh dandelion petals, removing any green stems or leaves. Rinse gently under cool water and drain well.
  2. Place the cleaned petals in a large pot with 4 cups of water. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes until the water turns golden yellow.
  3. Strain the petal infusion through a fine mesh strainer or cheesecloth into a clean bowl or pot, pressing gently to extract as much liquid as possible. Discard the petals.
  4. Stir in 1/2 cup fresh lemon juice and the finely grated zest of 2 lemons into the strained liquid.
  5. In a separate bowl, combine 5 cups granulated sugar with 1 package of powdered pectin, mixing well.
  6. Return the lemon-dandelion liquid to the pot and bring to a boil over medium-high heat. Gradually whisk in the sugar-pectin mixture, stirring constantly to prevent lumps.
  7. Bring back to a rolling boil and cook for 1-2 minutes, stirring frequently until the mixture thickens and starts to gel.
  8. Skim off any foam that forms on the surface with a spoon for a clear jelly finish (optional but recommended).
  9. Ladle the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean and seal tightly.
  10. Let jars cool at room temperature until set, about 6-8 hours or overnight.
  11. After cooling, test the jelly’s set by gently pressing it with a spoon; if it wrinkles slightly, it is ready. If too runny, reheat with more pectin and repeat canning.

Notes

Pick dandelions from pesticide-free areas and avoid green parts to prevent bitterness. Stir sugar and pectin slowly into hot liquid to avoid clumping. Skim foam for clearer jelly. Sterilize jars before use. If jelly doesn’t set, reheat with more pectin and repeat canning.

Nutrition

Keywords: dandelion jelly, wild-foraged jelly, homemade jelly, lemon zest jelly, floral jelly, spring jelly, vegan jelly, gluten-free jelly

Find it online: https://yumbelle.com/wild-foraged-dandelion-jelly-recipe-easy-homemade-jelly-with-lemon-zest/