Dandelion Jelly
This dandelion jelly recipe makes a beautifully golden, clear, delicate jelly. It’s surprisingly delicious—similar in taste to honey. Perfect for spring!
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.
Caution:
- Only use the yellow blossoms, not the green parts (the stem nor leaves), which have a bitter taste.
- Never harvest dandelions from areas that have been treated with pesticides or other chemicals. See more information on harvesting and cleaning dandelions.
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Ingredients
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.
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Reader Comments
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dandelion jelly
what fun and looks good thank you
Recipe
I did some research and found this recipe. I am including the summary.
If you are canning this recipe, get your water bath canner ready! Place the 3 cups of dandelion liquid into a large pan. Add 2 TBS of lemon juice and 1 box of pectin. Bring all of this to a boil. Add 4 1/2 cups of sugar and bring the mixture back to a boil. Stir the mixture constantly and continue to boil for 2 minutes. Remove the pan from the heat, skim off any foam using a slotted spoon, and fill canning jars leaving a 1/4 inch headspace. Process for 10 minutes. This recipe made just about 6 half pints.
how to make dandelion jelly
Thank you for your feedback, Toni. Very helpful.
Could someone add to this recipe
I really want to try this recipe but would need to know how long to water bath the jelly. I don't use wax. Any suggestions?
Dandelion Jelly
5 1/2 cups of sugar!!!
dandelion jelly
Let's face it, all jellies are essentially flavored sugar. That's why they're so good!
dandelion jelly recipe
PLEASE don't suggest covering jelly with paraffin. That is an UNSAFE method of sealing. The proper, safe, sanitary method is a hot water bath. Please remove this recipe until revised to include the time for water bath processing.
Paraffin was sealing
Goodness, the article clearly states this recipe appeared in a 1977 mag. The directions given make a very small batch. Paraffin wax is still commonly used in storing small batches of jelly for a short period of time (no longer than 12 months), at least here in the South where I live! Make as directed and store in a cool, dry, dark place.
Dandelion Jelly Recipe
Martha - the recipe does not need to be deleted. It can be edited. Or since you made it clear that it does not need to have paraffin wax to seal - it should be sufficient!!! I have seen enough of people trying to start drama with other topics - you don't have to be one of them! That was not nice!
dandelion jelly
Amen to drama-free dandelion postings!!
How much does this make?
How much does this make?
Can you Water-Bath Process this? and How long?
Dandelion Jelly
Seriously I think this sounds like a fantastic Jelly! I am going to try it this summer.
Thank you for the recipe.
Hot Water Bath Canning
Follow the instructions on the Pectin Box