How to Make Dandelion Jelly – Recipe

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I’ve always wanted to try making some Dandelion Jelly – and this year, I did. It’s quite easy to make and doesn’t take a long time to put up a batch. Sweet and delicious – now I have 8 jars in my pantry for us to enjoy all year around. Here’s how to make Dandelion Jelly for your family; great for gifts too!

How to Make Dandelion Jelly

Note: One batch will make about 4 or 5 half pint jars.

First, you will need to go picking! For one batch of Dandelion Jelly, you will need 2 cups of dandelion petals. You don’t need to compact the blossoms. Just pick two cups.

You do NOT want the green petals on the backs of the flowers, you just want the yellow blossom. I found the easiest way was to take scissors and my measuring cup out into the yard and just snip the petals right into the cup.

Take 2 cups of boiling water and add this to the petals. Leave for up to 24 hours to let the dandelions steep in the water. I waited until the water had cooled down, then placed the measuring cup in the fridge.

When you are ready for the next step, pour the contents from the measuring cup through a strainer into a saucepan.

Add 1/4 cup lemon juice   Then add 4 cups of sugar and give it all a good mixing.

Bring this mixture to a full rolling boil, which is a boil that cannot be stirred down. Once it boils, add 1 package of Certo liquid pectin.

Bring it back to a boil, and boil it for 2 minutes, stirring constantly. If some foam develops, just skim it off using a metal spoon. Eat it if you like, it’s yummy. Kids usually love the skim!

You may find, as I did, that the liquid has a greenish tinge to it. Since I wanted my finished jelly to be a bright yellow, I added drops of yellow food colouring. Just add a few drops, then stir and see if it is a pretty yellow. If not, add a few more drops.

Jarring Up the Dandelion Jelly

Since I am going to be water bath canning these jars of jelly, I poured hot water over the seals. This helps soften them up, ensuring a better seal on the jar.

Ladle the jelly into clean half pint jars. Wipe the rims of the jars and add seals and rings. At this point, you can just let the jelly cool on the counter for 24 hours. Then, keep the jelly in the fridge – it will last several weeks.

If you want to store the jelly for a longer time, process the full jars (right after filling and sealing) in a water bath canner for 10 minutes. Here’s how I water bath canned Cherries. Different fruit but the process is just the same, so go ahead and read through how water bath canning works.

Isn’t it pretty? That Dandelion Jelly is such a pretty colour of yellow – it’s sure to please.

Enjoy on homemade toast! It is also delicious as an appetizer – spread some softened cream cheese on a nice cracker and add a small dollop of jelly. Or try some spread on pancakes – yumm!

Want to try your hand at making Dandelion Wine? We have been making this for years and we often give a bottle as a hostess gift. Check the link for the complete recipe and process for making your own Dandelion Wine!

Want even more Dandelion Recipes?

Grab my ebook Delicious Dandelions: a Recipe Collection!

Want to print the recipe for making your own Dandelion Jelly? Here it is:

Print

Dandelion Jelly

A delicious and easy treat - great for on toast or pancakes

Prep Time 1 hour

Cook Time 40 minutes

Total Time 1 hour 40 minutes

Servings 5 half pint jars

Ingredients

• 2 cups Dandelion blossoms just the yellow petals
• 2 cups boiling water
• 1/4 cup lemon juice
• 4 cups sugar
• 1 pkg Certo Liquid Pectin
• 8 - 10 drops yellow food colouring

Instructions

1. Add boiling water to dandelion petals. Let steep for up to 24 hours.

   
   

2. Pour the liquid through a strainer into a large metal saucepan.

3. Add lenon juice and sugar.

4. Bring to a full rolling boil.

5. Add Certo and bring again to a full rolling boil. Let boil for 2 minutes. Stir constantly.

6. Skim any foam off the top of the liquid, using a metal spoon.

7. Add food colouring, until you are pleased with the colour.

8. Ladle into jars, wipe the rims and seal. Keep in fridge if the jelly will be used within three weeks.

9. Use a water bath canner to process the jars if you want to store the jelly for later use. Can for 10 minutes.

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