Dandelion Jelly

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This Dandelion Jelly recipe makes a beautiful golden, clear, delicate jelly. It’s surprisingly delicious—sort of like honey. Perfect for a spring—and makes a great gift

Note: Only use the yellow blossoms, not the green parts (the stem nor leaves) which taste bitter.

We found this Dandelion Jelly recipe in The 1977 Old Farmer’s Almanac, along with recipes for dandelion coffee, batter-fried dandelion blossoms, and a bunch of other dishes!

Note: Never harvest dandelions from areas that have been treated with pesticides or other chemicals. See more information on harvesting and cleaning dandelions.

Photo Credit:

minadezhda/shutterstock

Ingredients

1 quart of bright, fresh dandelion blossoms

2 tablespoons lemon juice

1 package of powdered fruit pectin

5 1/2 cups of sugar

Instructions

Rinse the dandelions quickly in cold water and snip off the stems and green collars under the blossoms. Boil the petals in 2 quarts of water for 3 minutes. Cool and strain, pressing the petals with your fingers to extract all the juice.

Measure out 3 cups of the dandelion liquid and place in a large jelly kettle. Add 2 tablespoons of lemon juice and 1 package of powdered fruit pectin (1 ¾ ounces). Bring the mixture to a boil. Add 5 ½ cups of sugar, stirring to mix well. Continue stirring, and boil the mixture for 2-½ minutes.

Pour into small glasses and cover with paraffin when the jelly is cool.