This dandelion jelly recipe makes a beautifully golden, clear, delicate jelly. It’s surprisingly delicious—similar in taste to honey.
- Dandelions are an important food source for pollinators. Do not take more flowers than you need. Aim to harvest only 10% of the flowers in any given area.
- Only use the yellow blossoms, not the green parts (the stem and leaves). The leaves are perfectly edible, but 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.
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 out 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.
Place jars on rack in boiling water bath canner and make sure they are completely covered with water (1-2 inches above the jars). Cover with lid and bring to a boil. Process ½ pint and 8 oz jelly jars for 10 minutes. Remove canner lid waiting 5 minutes, then remove the jars to a towel on the counter, and cool for 12 to 24 hours. Test sealing of jars by pressing lightly in center of lid and store jars that have sealed. Any jars that don’t seal may be refrigerated and used.