Dandelion Jam
Simple, unusual, wholesome, for the whole family. Dandelion Jam resembles bee honey in color, taste, and consistency. It is also a source of vitamins, and it is easy to make - you only need to gather a nice bouquet. Treat your loved ones to this surprising sweet preserve.
Updated : 14 May, 2026
Easy
More than 1 hour.
Ingredients
200
Dandelion
600 grams
Sugar
0.5 liter
Water
0.5 teaspoon
Citric acid
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make dandelion jam? Prepare all the necessary ingredients. First, the dandelion flowers must be gathered properly. This should be done in dry, sunny weather, in the middle of the day.
Step 2
Pick only fully opened yellow, fluffy flowers.
Step 3
Flowers that are only half closed will not work. The reason is the amount of pollen. In an open dandelion it is mature, while in a closed one it is either overripe or not ripe enough.
Step 4
The listed amount of ingredients is enough to make one jar with a volume of 650 g, about 23 oz. This time I made a double batch using 1 liter, about 4 1/4 cups, of water.
Step 5
There are several ways to cook dandelion jam. The stems contain milky sap, which is bitter. To get rid of this bitterness, in most recipes dandelions are soaked for 24 hours. I suggest a version without soaking. We will use only the flower petals without the stems and sepals. To do this, cut off the yellow part of each dandelion with scissors.
Step 6
To preserve as much pollen as possible, and therefore as many of the beneficial properties of the dandelion as possible, we will not even rinse our future jam. That is why the flowers should be gathered in a clean place, ideally outside the city and away from highways. Immediately pour water over the cut dandelion petals and place them over the heat.
Step 7
After it comes to a boil, add a very important ingredient: citric acid. It will preserve the beautiful yellow color of the jam and keep the sugar from crystallizing.
Step 8
The dandelions need to simmer for 30 minutes, but most importantly over low heat. Then turn off the heat and let the infusion steep for 1 hour. Even at this stage, you will notice a very pleasant honey-like aroma.
Step 9
Strain the infusion through a double layer of cheesecloth and squeeze the flowers well. Add the sugar and place the jam back over the heat. At first, you need to stir the dandelion jam constantly with a spoon so the sugar does not burn on the bottom of the pot. Once all the sugar has dissolved, you no longer need to stir it. Cook it for about another 30 minutes. The longer the jam cooks, the thicker it will become.
Step 10
Wash the jars in running water with baking soda, then place them upside down into a cold oven while still damp. Turn the oven to 150°C (300°F) and sterilize the jars after it reaches temperature: 0.5 liter jars for 10 minutes, 1 liter jars for 15 minutes. Wash and boil the lids. Pour the finished hot dandelion jam into the jars and close them with the lids. After cooling, the jam will thicken, the foam will settle, and it will look like bee honey. Enjoy your meal!
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