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hyper-realistic vertical photo of homemade golden dandelion jelly in a small clear glass jar, a silver spoon lifting a soft-set rounded mound of smooth strained translucent dandelion jelly from the open jar, the jelly holding its shape on the spoon with only a small gentle drip back toward the jar, clear honey-gold color, glossy surface, no visible chunks, no pulp, no crystal texture, no honey-like pour, a few whole yellow dandelion flowers and scattered loose petals on a white marble countertop, toasted biscuits softly blurred in the background, neutral linen napkin, bright white kitchen, soft natural window light, crisp focus, clean editorial food photography, realistic glass reflections, fresh spring cottage kitchen mood, no people, no hands, no text, no logos, no watermark

Dandelion Jelly

InsiderMama.com
This homemade dandelion jelly has a smooth, translucent honey-gold color with a light floral flavor. It’s sweet, bright, and lovely on biscuits, toast, scones, or tea party treats.
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Prep Time 30 minutes
Cook Time 10 minutes
Steeping Time 4 hours
Total Time 4 hours 40 minutes
Servings 5 half-pint jars

Equipment

  • Clean half-pint jars with lids

Ingredients
  

  • 2 packed cups yellow dandelion petals green parts removed
  • 4 cups boiling water
  • 4 cups granulated sugar
  • 2 tablespoons bottled lemon juice
  • 1 box regular powdered fruit pectin about 1.75 ounces
  • 1/2 teaspoon butter optional, to reduce foam

Instructions
 

  • Place the yellow dandelion petals in a heat-safe bowl or jar.
  • Pour 4 cups boiling water over the petals.
  • Stir gently.
  • Cover the bowl.
  • Steep the petals for at least 4 hours.
  • For deeper color, steep overnight in the refrigerator.
  • Strain the liquid through a fine mesh sieve or cheesecloth.
  • Press gently, but do not mash the petals.
  • Measure 3 1/2 cups of dandelion tea.
  • If you are short, add a little water.
  • Pour 3 1/2 cups dandelion tea into a large pot.
  • Stir in 2 tablespoons bottled lemon juice.
  • Stir in 1 box powdered pectin.
  • Add 1/2 teaspoon butter if using it for foam control.
  • Bring the mixture to a full rolling boil over high heat.
  • Stir constantly so the pectin dissolves evenly.
  • Add 4 cups sugar all at once.
  • Stir well.
  • Return the mixture to a full rolling boil.
  • Boil hard for 1 full minute while stirring constantly.
  • Remove the pot from heat.
  • Skim foam if needed.
  • Ladle hot jelly into clean jars, leaving 1/4 inch headspace.
  • Wipe the rims.
  • Add the lids.
  • Refrigerate the jars or process them for shelf storage.