Dandelion Jelly

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

Note: Never harvest dandelions from areas that have been treated with pesticides or other chemicals, such as what you might find in a typical lawn. See more information on harvesting and cleaning dandelions.

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1 quart of bright, fresh dandelion blossoms
2 tablespoons lemon juice
1 package of powdered fruit pectin
5 1/2 cups of sugar


Rinse them 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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