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Simple Dandelion Jelly for Spring Toasts

Close-up of a slice of toasted bread generously spread with bright orange Dandelion Jelly for Spring Toasts.
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Make a bright, floral dandelion jelly using foraged spring blossoms. This recipe provides clear steps for a perfect set, ideal for serving on sourdough or brioche toast.

Ingredients

Scale
  • 4 cups dandelion flower heads (petals only)
  • 4 cups boiling water
  • 1 box (1.75 oz) powdered fruit pectin
  • 1/4 cup fresh lemon juice
  • 6 cups granulated sugar

Instructions

  1. Harvest dandelion heads early in the morning when fully open. Separate the yellow petals from the green bases; discard all green parts. You need about 4 cups of packed petals.
  2. Place the dandelion petals in a heatproof bowl. Pour 4 cups of boiling water over the petals. Cover and let steep for 4 to 6 hours, or overnight, until the water is deeply colored.
  3. Strain the liquid through a fine-mesh sieve lined with cheesecloth. Gently squeeze the cheesecloth to extract all liquid. You should have about 3 to 3.5 cups of dandelion tea.
  4. Pour the dandelion tea into a large, non-reactive saucepan. Add the lemon juice.
  5. Stir in the powdered fruit pectin. Bring the mixture to a rolling boil over high heat, stirring constantly.
  6. Add all the granulated sugar at once. Stir well to dissolve the sugar.
  7. Return the mixture to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly.
  8. Remove from heat immediately. Skim off any foam from the surface.
  9. Ladle the hot jelly into sterilized canning jars, leaving 1/4 inch headspace. Wipe rims clean.
  10. Process jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Remove jars and let cool undisturbed until sealed.

Notes

  • For the best flavor and color, use only the yellow petals. The green parts can make the jelly bitter.
  • If you prefer a softer set, slightly reduce the sugar, but this may affect the final texture.
  • This jelly pairs well with toasted sourdough, brioche, or ricotta toast for a gourmet toast topping.
  • If you do not want to can, store the jelly in the refrigerator and use within three weeks.

Nutrition

Find it online: https://miameal.com/dandelion-jelly-for-spring-toasts/