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Who decided that jam always has to be red or orange? No, my friend – it can totally glow golden like liquid sunshine on your toast. Because dandelion jelly isn’t just any jam. It’s living proof that something seemingly unremarkable can turn into pure magic. From the humble yellow weed that usually strikes fear into the hearts of hobby gardeners, something truly wonderful can emerge. Namely: jelly made from dandelion blossoms – the Céline Dion of spring spreads: bold, sunshine-yellow, and with that sweet, dramatic flair.
And the best part? You can make dandelion blossom jelly yourself without needing a magic wand. No hocus pocus, no spells – just a pinch of patience, a bunch of sun-drenched dandelion heads, and a curiosity for something new.
Dandelion Jelly: When Spring Jumps into a Mason Jar
It’s Sunday morning, the sun is twinkling through your curtains like a diamond lazily tossed on the floor, and you’re not woken up by your shrill phone alarm – but by a bird song so cheesy it sounds like Disney orchestrated the whole thing. The air smells fresh and juicy like spring itself, your stomach is growling like a grumpy bear, and there’s only one thought in your head: Brunch o’clock. And we’re going all in.
You shuffle into the kitchen, ready to kick off your Sunday with a liter of coffee, crusty sourdough bread – homemade, cough cough 😝 – and a dash of gourmet flair. And right there, between the butter and orange juice, sits the real MVP: a cheeky little jar filled with golden spring sunshine – aka dandelion blossom jelly.
PS: If you like croissants, try Carlo Cao’s vegan croissant recipe!
Why the Heck Should You Make Jam from Dandelions?
Good question. Why bother smearing spring onto your bread when you could just go outside and bask in it? Simple: Why not both?
Dandelion jelly doesn’t just taste surprisingly good – think somewhere between honey, apple blossom, and morning sunshine – but it also delivers that “Wait, you made that yourself?!” effect among friends. And let’s be honest: That moment when you casually plop the jar onto the brunch table and mention, ever so breezily, “Oh, that? I made it. From dandelions.” – pure smug satisfaction 😂.
Time for a Bloom Safari: What You Need (and What You Don’t)
Before you go skipping into the meadows like a hybrid of Maya the Bee and a botanical Indiana Jones, take a breath. There are a few things you should actually keep in mind.
Important: Only pick blossoms from areas you know are free from doggie business and exhaust fumes. Organic is the new black – even when it comes to flower-picking.
Oh, and just pick what you need. Don’t go mowing down entire patches. Spread your harvest across different areas – your inner adventurer will love it. Plus, bees are also major fans of dandelions, and we don’t want to mess with the insect union.
Making Dandelion Jelly: Easy Peasy Lemon Squeezy
Now would be the perfect moment to fling a Hogwarts-style recipe your way. But hold up – you’ll find the recipe further down, pinky promise. Right now, let’s talk about the jelly journey.
What do you really need? A bit of patience. But once you take your first spoonful of homemade dandelion blossom jelly, you’ll get it – the steeping time is where the magic happens. After soaking for at least 12 hours overnight (don’t worry, you’ll be sleeping anyway), the jelly develops that full-bodied, nostalgic flavor. A taste that whispers of spring, flower crowns, and barefoot picnics in the grass.
Psst – little secret: Dandelion season usually kicks off in early April. You’ve got to be quick! By the end of April or mid-May, the blossoms are often already gone. Depending on your location, bloom times vary – but you’ll develop a feel for the perfect moment with each passing year. Best picking weather? Sunny days, when the blossoms are fully open.
What to Do with Your Homemade Dandelion Jelly (Besides Eating It by the Spoonful)
If you think dandelion jam is just for toast, think again. Your taste buds have no limits, and neither should you.
Some ideas to jazz it up:
- With vegan cheese: A tiny dollop next to a creamy vegan Camembert = absolute heaven. Applause incoming.
- As an ice cream topping: Sounds weird? It is. Weirdly amazing.
- In salad dressings: A teaspoon in your vinaigrette, and your salad’s flavor rockets into another galaxy.
- In cocktails or mocktails: Honestly, I just needed another reason to mix myself a drink 🤭.
The dandelion jelly also tastes delicious as a doughnut filling.
You Are What You Spread on Your Bread
Okay, slightly dramatic. But think about it: Someone who lovingly spreads homemade dandelion jelly on their morning bread is probably also someone who walks barefoot through dewy meadows, treasures old books, and talks to their houseplants like trusted friends.
In other words, someone who finds joy in the little things, doesn’t take life too seriously, and isn’t afraid to go off-script – even in the kitchen. Someone curious, bold, and delightfully a little bonkers. Sound like you? Then grab a bag and hit the fields, time to pick some dandelions!
And What Would Grandma Say? – Because a Pinch of Nostalgia Never Hurts
When you proudly tell your grandma about your dandelion blossom jelly, she’ll probably yawn and say, “Sweetie, we’ve been making that since forever.” Then she’ll slather it on some bread, take a bite, pretend it’s no big deal, and secretly smile.
Because, let’s be honest, this dandelion jelly recipe isn’t reinventing the wheel – and honestly, which recipe still does in this ocean of blogs? Maybe it’s just been a little forgotten. Like writing letters or cloud-watching. And now it’s time for it to find its way back into your kitchen – with style and flavor.
Conclusion: A Glass of Spring That Melts Hearts
Making your own dandelion jam is more than a run-of-the-mill DIY project for bored folks with too many mason jars. It’s a statement. A small golden rebellion against the red and orange jam monopoly at the breakfast table.
And really – how often do you get the chance to turn a weed into a gourmet delight?
So grab your bag, head out into the sunshine, pick yourself a bouquet of edible sunshine, and turn it into a jelly that’ll melt hearts and toast alike.
Ready to make your own dandelion blossom jelly? Then save or print the recipe! And if you give it a go – pleeeease share your results with me on Instagram (don’t forget to tag me, or my social media heart will weep 💛).
Share this post with your favorite humans – the ones who are also up for something other than strawberry or apricot on their toast. And next time you see a dandelion in the wild – think of me.
PS: No bees were harmed in the making of this blog post. Only a few brave dandelions had to go. But hey – they were about to fade anyway.
Dandelion Jelly
Equipment
- 1 mason jar, 150ml
- 1 small pot
- 1 sieve
Ingredients
- 150 g dandelion flowers
- 1 lemon*, juice
- 500 ml water
- 300 g gelling sugar
Instructions
- tap the dandelion to remove any bugs.
- briefly rinse the dandelion under running water.
- separate the dandelion flowers and place in a small saucepan with the lemon juice and water.
- heat the pan and allow the mixture to simmer gently over a medium heat for 10 minutes.
- remove the pan from the heat, leave the mixture to cool and infuse for 12 hours.
- strain the liquid. Squeeze the dandelion flowers well to collect as much liquid as possible. Discard the flowers.
- pour the liquid into a small pan and add the preserving sugar. Bring to the boil over a medium heat.
- in the meantime, preheat the oven to 120-130° Celsius. Sterilize the jars and lids in the oven for 15 minutes.
- allow the jelly to simmer for approximately. 30 minutes over a medium heat. Remove any foam from the surface with a ladle. After 30 minutes, briefly check whether the jelly thickens enough as it cools (see instructions for jelly test in the notes below).
- repeat this process until the jelly has reached the desired consistency. Normally within 30 – 45 minutes.
Notes
Repeat this process until the jelly has reached the desired consistency. 2. If you don’t have a lemon to hand, you can also use a lime.
Nutrition
If you have Pinterest you can pin the picture below, if you like. For more vegan comfort food, follow here.
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