Dandelion Jelly

by Editorial Staff

Summary

Prep Time	1 hr
Cook Time	20 mins
Total Time	7 hrs 20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Pluck the picked dandelion blossoms and remove everything that is green (flower base and stalk remains). Unfortunately, plucking takes a long time, but is worth it later for the taste. The green makes the jam bitter.
Do not wash the flowers, otherwise the tasty pollen will be lost.
Put the flowers in a saucepan, also add the sliced lemon and the scraped out vanilla pod with pulp. Pour water over and bring to the boil briefly.
Let it cool down and let it steep for about 6 hours (even better overnight).
Sieve the next day (all flowers are welcome to stay in and only the lemons and vanilla pods out)
and measure 1.5 liters. Mix with the preserving sugar and bring to the boil. Let it boil for about 1 minute and then pour it into rinsed glasses while hot.
The amount is enough for approx. 6 jam jars, depending on the size.
Tastes great on a buttered bun.
TIP:
Also ideal for apricot an apple tart.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.