Dandelion Jam is a really unusual, but delicious treat. It is unlikely to be in your local supermarket or even your local farm shop. The fact that it is hard to get hold of makes this jam a brilliant home-made gift for friends.
Try Dandelion Jam on toast or scones, pair it with cream cheese, use it as a glaze or salad dressing… think of how you might use honey and try using Dandelion Jam instead. It’s tasty!
Getting into a thrifty mindset, it is a good idea to make and prepare DIY Gifts all year round so that you have a little stockpile of beautifully-made, special presents – ready to give to your loved ones, family and friends. With this gift idea you can put even more thought into the design by personalising and decorating the labels that you stick on each jar.
Dandelions flower in the Spring and in Autumn too, so you have two chances to forage for this recipe.
When picking your Dandelion flowers, make sure that you are picking them from an area that has not been sprayed with weed killers or insecticides, you don’t want that stuff in your yummy jam.
If you pick too many dandelions, you can freeze the leftover flowers for a later date.
You will need:
First off you will need clean, sterilised, glass jars with lids. You can shop around kitchen stores or supermarkets during the sales to find cheap, empty jam and preserve jars, or you can save even more money by recycling your empty jam and chutney jars.
To recycle your own jars, ensure you wash each jar and lid thoroughly then when you have a good stash, sterilise in bulk, all the jars and lids using sterilising solution. You can buy a pot of sterilising powder for under £2 which will make a few batches of sterilising solution – available from anywhere that sells home-brewing equipment, or here is one from Amazon – VWP Cleanser and sterilser – 100g
Dandelion Jam Recipe
- 300 yellow dandelion flower heads
- 1kg sugar
- 1000 ml water (about a pint and 3/4)
- juice of half a lemon
- 1x sachet of fruit pectin – or if you have a box of pectin powder follow
instructions on the box (you can add more pectin for a thicker jam)
- Wash the flower heads throughly in cold water
- Pluck or cut the yellow flower from the small green leaves that hold it, it’s ok if a few small green bits are still in the mix, but ideally you just want the yellow flower for this jam. The small green leaves have a bitter taste and can turn the jam a light green, so it is worth the extra effort. Prepare yourself for sticky yellow fingers during this bit
- Mix water with sugar and bring to boil in a pan
- Add the flower heads to the mix, Bring to the boil and simmer for 20mins
- 2-3 mins before the 20mins is up add the lemon juice
- Remove pan from heat and allow to stand for 24hrs
- Pour mixture through a sieve into a new pan to remove the flower heads (you can leave some of the petals in the mix if you like, they are edible and look really great in the finished jam – a bit like yellow marmalade)
- Simmer mixture on a low heat for 20 mins
- Add pectin 3-4 mins before the end, bring to boil and then boil for a further 5 mins
- When finished, you should have a clear yellowish jam that smells like honey and tastes absolutely delicious! Pour the warm jam into warm, sterilised, dry jam jars. Pop on the lids, then label and date
If you would prefer to make dandelion syrup, just leave out the pectin.
Did you know?
- Dandelion flowers have antioxidant properties
- Don’t waste the Dandelion greens either, they can be eaten raw as salad or cooked like spinach. Dandelion greens contain vitamins A, B and C, along with potassium and iron
If you would like to receive Thrifty Sustainability updates by email when a new article is added, please subscribe here: