how to make jelly, how to make jam

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


  • 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


  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.