Discover the delightful simplicity of our Dandelion Tea Jelly and Syrup recipe, a wonderfully versatile creation perfect for elevating your breakfast or dessert. This recipe offers a unique floral sweetness, transforming common dandelions into an exquisite pantry staple.
Key Ingredients for Dandelion Tea Jelly and Syrup
- Fresh Dandelion Flowers: 2 cups, with green sepals removed (look for young, vibrant flowers harvested before they turn to seed)
- Water: 4 cups
- Granulated Sugar: 3 cups
- Lemon Juice: 2 tablespoons (freshly squeezed)
- Pectin: 1 packet (ensure it’s a standard fruit pectin, not a low-sugar variety unless specified)
- Optional: A few strips of lemon zest for an extra citrusy note
How to Make Dandelion Tea Jelly and Syrup
This Dandelion Tea Jelly and Syrup is surprisingly simple to make, offering a unique floral sweetness that is both refreshing and satisfying. The delicate infusion of dandelion flowers creates a beautiful amber jelly and a luscious syrup, perfect for drizzling or spreading. Expect preparation and cooking time to be around 1.5 to 2 hours, with most of that being hands-off simmering and setting time.
Step-by-Step Instructions
- Prepare the Dandelion Infusion: Gently rinse your dandelion flowers to remove any dirt or insects. Carefully remove the green leafy sepals from the flower heads, as these can impart a bitter flavor. You want to use only the bright yellow petals. Place the 2 cups of prepared dandelion flower petals in a large heatproof bowl.
- Steep the Dandelions: Heat 4 cups of water until it just begins to boil. Pour the hot water over the dandelion petals in the bowl. Cover the bowl and let the dandelion flowers steep for at least 4 hours, or preferably overnight in the refrigerator. This allows the subtle floral flavors to fully infuse into the water.
- Strain the Infusion: After steeping, strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean saucepan. Gently press the dandelion petals to extract as much liquid as possible, but avoid squeezing too hard, which can release bitterness. Discard the steeped petals. You should have approximately 3 to 3.5 cups of dandelion-infused liquid.
- Combine with Sugar and Lemon: Add the 3 cups of granulated sugar and 2 tablespoons of fresh lemon juice to the saucepan with the dandelion infusion. If using, add the strips of lemon zest now. Stir everything together.
- Add Pectin and Boil: In a small bowl, combine the pectin packet with about 2 tablespoons of the sugar from the saucepan, stirring to coat the pectin granules. This helps prevent lumps. Add the pectin-sugar mixture to the saucepan. Bring the mixture to a rolling boil over medium-high heat, stirring constantly. A rolling boil is a boil that cannot be stirred down.
- Cook to Setting Point: Once the rolling boil is reached, continue to boil for exactly 1 minute, stirring constantly.
- Skim the Jelly/Syrup: Remove the saucepan from the heat. If you used lemon zest, carefully remove and discard the zest strips. Skim off any foam that has risen to the surface of the jelly and syrup using a spoon. This will help create a clearer final product.
- Jar the Jelly and Prepare Syrup:
- For Jelly: Ladle the hot Dandelion Tea Jelly into clean, sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw the bands on until finger-tight. Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary). Remove jars from the water bath and let them cool completely on a wire rack. You’ll hear a satisfying “pop” as the lids seal.
- For Syrup: If you prefer to make syrup, simply pour the remaining hot liquid into sterilized jars or bottles. Allow it to cool completely before sealing. The syrup will be less firm than the jelly and will remain pourable.
- Cool and Store: Let the Dandelion Tea Jelly sit undisturbed for 12-24 hours to fully set. The syrup will thicken slightly as it cools. Once cool, store the jelly and syrup in a cool, dark place.
Why You’ll Love This Dandelion Tea Jelly and Syrup
This Dandelion Tea Jelly and Syrup is an absolute triumph of simple ingredients transformed into something truly special. Its main feature is the incredibly unique, subtly sweet, and slightly floral flavor that captures the essence of spring in a jar. Unlike store-bought jams or jellies that can be overly sweet or artificially flavored, this homemade version is wonderfully natural and allows the delicate dandelion notes to shine through – think of it as a more delicate, sunshine-infused cousin to elderflower cordial. Furthermore, the cost-saving benefit of foraging your dandelions and using pantry staples like sugar and pectin makes this a budget-friendly way to create gourmet preserves.
The versatility of this dandelion creation is astounding; imagine it drizzled over warm pancakes, swirled into yogurt, or even used as a glaze for roasted chicken. The bright, clean flavor is a delightful contrast to richer desserts, offering a refreshing burst that awakens the palate. It’s a true testament to turning something humble into a luxurious treat. Give this Dandelion Tea Jelly and Syrup a try – your taste buds will thank you for it!
Storing and Reheating Tips
Storing Dandelion Tea Jelly:
- Unprocessed Jars: Once cooled, store sealed jars of Dandelion Tea Jelly in a cool, dark place (like a pantry) for up to 1 year.
- Processed Jars: For processed jars from a water bath, they have a shelf life of up to 18 months in a cool, dark place.
- Refrigerated: After opening, always refrigerate Dandelion Tea Jelly. It will stay fresh for approximately 3-4 weeks in the refrigerator. Ensure you use a clean utensil each time you scoop to prevent contamination.
Storing Dandelion Tea Syrup:
- Sealed Bottles/Jars: Similar to the jelly, store unopened bottles or jars of Dandelion Tea Syrup in a cool, dark place for up to 6 months. The sugar content acts as a natural preservative.
- Refrigerated: Once opened, Dandelion Tea Syrup should be refrigerated. It will typically last for 4-6 weeks when kept chilled.
Reheating (Not typically necessary for Dandelion Tea Jelly/Syrup):
- Dandelion Tea Jelly is designed to be eaten as is. It sets into a spreadable consistency and does not require reheating for consumption.
- Dandelion Tea Syrup can be gently warmed if you prefer a pourable consistency for drizzling over warm foods like pancakes or waffles. Place the desired amount in a small saucepan over low heat and warm just until it reaches your desired temperature. Do not boil.
Freezing (Not recommended for Dandelion Tea Jelly/Syrup):
- Freezing is generally not recommended for jellies and syrups as the texture can change significantly upon thawing. Water crystals can form, leading to a separated or watery product. It’s best to enjoy this Dandelion Tea Jelly and Syrup fresh or preserved using the methods above.
Final Thoughts
This Dandelion Tea Jelly and Syrup is a beautiful way to bring a touch of springtime to your kitchen year-round. It’s a simple yet rewarding project that yields delicious results. We encourage you to give this recipe a try and discover the delightful charm of homemade dandelion preserves!
Dandelion Tea Jelly and Syrup
Ingredients
Equipment
Method
- Gently rinse your dandelion flowers to remove any dirt or insects. Carefully remove the green leafy sepals from the flower heads, as these can impart a bitter flavor. You want to use only the bright yellow petals. Place the 2 cups of prepared dandelion flower petals in a large heatproof bowl.2 cups Fresh Dandelion Flowers
- Heat 4 cups of water until it just begins to boil. Pour the hot water over the dandelion petals in the bowl. Cover the bowl and let the dandelion flowers steep for at least 4 hours, or preferably overnight in the refrigerator. This allows the subtle floral flavors to fully infuse into the water.4 cups Water, 2 cups Fresh Dandelion Flowers
- After steeping, strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean saucepan. Gently press the dandelion petals to extract as much liquid as possible, but avoid squeezing too hard, which can release bitterness. Discard the steeped petals. You should have approximately 3 to 3.5 cups of dandelion-infused liquid.
- Add the 3 cups of granulated sugar and 2 tablespoons of fresh lemon juice to the saucepan with the dandelion infusion. If using, add the strips of lemon zest now. Stir everything together.3 cups Granulated Sugar, 2 tablespoons Lemon Juice, A few strips lemon zest
- In a small bowl, combine the pectin packet with about 2 tablespoons of the sugar from the saucepan, stirring to coat the pectin granules. This helps prevent lumps. Add the pectin-sugar mixture to the saucepan. Bring the mixture to a rolling boil over medium-high heat, stirring constantly. A rolling boil is a boil that cannot be stirred down.1 packet Pectin, 3 cups Granulated Sugar
- Once the rolling boil is reached, continue to boil for exactly 1 minute, stirring constantly.
- Remove the saucepan from the heat. If you used lemon zest, carefully remove and discard the zest strips. Skim off any foam that has risen to the surface of the jelly and syrup using a spoon. This will help create a clearer final product.A few strips lemon zest
- For Jelly: Ladle the hot Dandelion Tea Jelly into clean, sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw the bands on until finger-tight. Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary). Remove jars from the water bath and let them cool completely on a wire rack. You’ll hear a satisfying “pop” as the lids seal.
For Syrup: If you prefer to make syrup, simply pour the remaining hot liquid into sterilized jars or bottles. Allow it to cool completely before sealing. The syrup will be less firm than the jelly and will remain pourable. - Let the Dandelion Tea Jelly sit undisturbed for 12-24 hours to fully set. The syrup will thicken slightly as it cools. Once cool, store the jelly and syrup in a cool, dark place.