How to Make Fresh Dandelion Jam – A Sweet Taste of Spring

Looking for a unique, homemade jam recipe that captures the spirit of spring? Try this dandelion jam recipe—a simple, sweet, and floral preserve made from freshly foraged dandelions. Whether you're a seasoned homesteader or a curious beginner, this recipe is a fun way to use what’s growing right in your backyard.

In this guide, you'll learn how to make dandelion jam from scratch, including how to prepare dandelions properly, brew the base tea, and can your finished jam for long-lasting enjoyment.

Why Make Dandelion Jam?
Dandelions are not just edible—they’re delicious! The bright yellow petals have a naturally sweet, slightly honey-like flavor. When transformed into jam, they create a golden, floral spread that tastes like spring in a jar.

Homemade dandelion jam is:

Naturally sweet and floral

Perfect for canning and gift-giving

A sustainable way to use wildflowers

Fun to make with kids and family

What You’ll Need
Ingredients:
1 gallon bag of dandelion heads

Water (enough to cover the petals)

Juice from 1 lemon

12 tablespoons of powdered pectin (1 box or jug)

10 cups of sugar (reduce to 8 if you prefer less sweetness)

Optional: extra dandelion petals for decoration

Tools:
A mesh strainer or coffee filter

Pitcher or measuring container

Large stockpot

Mason jars and lids for canning

Water bath canner or large pot for processing jars

Step 1: Forage and Clean the Dandelions
Start by picking a gallon-sized bag full of dandelion heads, focusing on the yellow flower tops. Avoid any sprayed areas or roadways.

Once gathered:

Rinse thoroughly in water.

Separate the yellow petals from the green "butts" (flower bases). The petals are sweet, while the green parts are bitter.

Discard the green parts and keep the yellow petals only.

Step 2: Boil and Steep
Place the yellow petals into a pot and cover with water (about 8–9 cups). Bring the mixture to a full boil for 10 minutes.

Turn off the heat and allow it to steep overnight, turning the water into a golden floral dandelion tea.

Step 3: Strain the Tea
The next day, strain the dandelion tea using a fine mesh strainer or coffee filter. You should have around 8–9 cups of liquid. This tea is the flavorful base for your jam.

You can store the tea in the fridge until you're ready to make the jam or use it immediately.

Step 4: Make the Jam
Combine the following in a pot:
8 cups of dandelion tea

Juice of 1 lemon

12 tablespoons of powdered pectin

Bring this mixture to a boil. Once boiling, stir in:

10 cups of sugar (adjust to 8 cups for less sweetness)

Use a whisk or stick blender to thoroughly mix everything and break up any pectin or sugar clumps. Bring the mixture back to a rapid boil and let it boil hard for 1–2 minutes, stirring constantly.

Step 5: Jar and Can the Jam
Skim off any foam or bubbles from the top of the jam.

Optional: sprinkle in a few extra fresh dandelion petals for appearance.

Use a pitcher to pour the hot jam into sterilized jars, leaving ¼ inch of headspace.

Wipe the rims, apply lids and rings, and process in a boiling water bath for 10 minutes.

Let jars cool on a towel. You'll hear the satisfying “pop” of the seals as they cool and lock in the freshness.

Step 6: Taste Test!
After the jars have cooled, refrigerate one and try it out! The jam should set beautifully and offer a flavor that’s:

Slightly honey-like

Mildly earthy and floral

Reminiscent of maple sap or nature’s sweetness

Kids and adults alike will love this surprising and delicious spread.

Tips and Variations
Reduce sugar to 8 cups if you prefer a more balanced sweetness.

Add a splash of vanilla extract or a spoonful of honey for added depth.

Serve on toast, pancakes, or swirl it into yogurt for a springtime treat.

Final Thoughts
Making dandelion jam is not only a great way to connect with nature—it’s also a fantastic introduction to home canning. With its golden color and wildflower flavor, this jam is perfect for sharing, gifting, or just enjoying with breakfast.

So go ahead—forage, boil, can, and enjoy!