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Dandelion Jelly

Photo Credit
minadezhda/shutterstock
The Editors
Yield
Makes about 5 cups.
Category
Dips and Spreads
Course
Other
Credit
Robert Thomas
Sources
Old Farmer's Almanac
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This Dandelion Jelly recipe makes a beautifully golden, clear, delicate jelly. It’s surprisingly delicious—similar in taste to honey. Dandelions (Taraxacum officinale) are a wonderful spring foraging plant as its flowers, leaves, and roots are completely edible!

We found this Dandelion Jelly recipe in The 1977 Old Farmer’s Almanac, along with recipes for dandelion root coffee and batter-fried dandelion blossoms.

Notes: Don’t be overly concerned that dandelion blossoms are food for bees; this is not as big an issue as folks make it out to be. See which flowers are best for our native bee pollinators. However, if you are concerned, make sure you leave some dandelions for the bees and do not overharvest. Of course, never harvest dandelions from areas that have been treated with pesticides or other chemicals. 

Ingredients
1 quart (4 cups) of bright, fresh dandelion blossoms
2 tablespoons lemon juice
1 package of powdered fruit pectin
5-1/2 cups of sugar
Instructions
  1. Rinse the dandelions quickly in cold water and snip off the stems and green collars under the blossoms. Boil the petals in 2 quarts (8 cups) of water for 3 minutes. Cool and strain through a fine mesh sieve, pressing the petals with your fingers to extract all the juice.
  2. Measure 3 cups of the dandelion liquid and place in a large stainless-steel saucepan. 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.
  3. Quickly ladle hot dandelion jelly into 4 hot sterilized pint jars leaving ¼-inch of headspace.  Wipe the rims of the jars and add lids that have been washed and dried. Add screw bands and tighten until fingertip-tight.

To Can Dandelion Jelly

If you plan to eat the jelly within several weeks, keep it in the refrigerator (or freeze). However, if you want the jelly to last up to a year, you’ll need to “can” or process the jars under high heat. Here’s how:

  1. Place jars on a rack in a boiling water bath canner and make sure they are completely covered with water (1 to 2 inches above the jars). Cover with a lid and bring to a boil.
  2. Process ½ pint and 8 oz jelly jars for 10 minutes.
  3. Remove canner lid waiting 5 minutes, then remove the jars to a towel on the counter and cool for 12 to 24 hours.
  4. Test sealing of jars by pressing lightly in the lid’s center and store sealed jars. Any jars that don’t seal may be refrigerated and used.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Rita (not verified)

1 month 2 weeks ago

I find it interesting that there really isn't a recipe...just the ingredients.

The instructions are right under the ingredients list.
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 (8 cups) of water for 3 minutes. Cool and strain through a fine mesh sieve, pressing the petals with your fingers to extract all the juice.
Measure 3 cups of the dandelion liquid and place in a large stainless-steel saucepan. 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.
Quickly ladle hot dandelion jelly into 4 hot sterilized pint jars leaving ¼-inch of headspace. Wipe the rims of the jars and add lids that have been washed and dried. Add screw bands and tighten until fingertip-tight.

Beth (not verified)

1 year 9 months ago

I made dandelion syrup and am wondering if i can use that syrup to make jelly from it and if so what do i need to do? Add some lemon juice and pectin is what i am
Thinking but would like experts to tell me. Thanks

Hi, Beth. We have never made dandelion jelly using dandelion syrup. Due to the syrup’s consistency, we don’t think the jelly would set up properly.

Jeanette Paisley (not verified)

2 years ago

I let my garden go uncared for last year as my husband passed away. I looked out today to my strawberry patch and saw the most beautiful clump of dandelions. Now I know what to do with these beautiful flowers. Thank you for the recipe.

Ileen wallace (not verified)

2 years ago

I have made this dandelion jelly at the fairs in Iowa and won ribbon on making this jelly great recipe

Sandi (not verified)

3 years ago

Can you substitute honey for the sugar?

Rebecca A Woosley (not verified)

4 years ago

Can this be made without pectin?

Hi, Rebecca. You need to add the pectin because dandelions do not contain it naturally such as when you are making fruit jellies and jams.