Dandelion Jelly

Recipe for Dandelion Jelly


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


  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 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.
  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 in the refrigerator (or freeze). However, if you want the jelly to last for up to a year, you’ll need to “can” or process the jars under high heat. Here’s how:

  1. Place jars on rack in boiling water bath canner and make sure they are completely covered with water (1 to 2 inches above the jars). Cover with 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 center of lid and store jars that have sealed.  Any jars that don’t seal may be refrigerated and used.

Reader Comments

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Dandelion Jelly

Can this be made without pectin?

Dandelion Jelly

Can the pink dandelions be used for Jelly too?

Dandelion Jelly

Surely you mean we should measure out 3 pints of dandelion liquid, not 3 cups? Three pints plus the lemon juice, pectin and sugar should fill the 4 pint jars just right.

Separating flower

I found it easier to pull the flower out than cutting off the stem and separating out the green petal shaped portions. I then washed the flowers, as more manageable dry for separation than wet. If someone else has some tips for the separation process, which was the most time consuming part, I would love to hear it. Taste was excellent.

Low/no sugar pectin

For those who asked, Ball makes a low or no sugar pectin. You can use honey, artificial sweeteners or as I do, less sugar than typical jam/jelly recipes call for. The directions on the inside of the label tell you how to modify the recipes.

dandelion jelly recipe

The Editors's picture

Thank you for sharing, Sue!

What to do with the extra liquid?

So I doubled the recipe and used 4 quarts of water. If we only used 6 cups of dandelion juice what should we do with the rest? It seems like we have a lot of leftover dandelion juice!


how to make dandelion jelly

The Editors's picture

You might enjoy it as warm (or iced) tea or perhaps you would like to try Pink Dandelion Wine.

Can’t wait to try and memories of paraffin

I’ve never made anything with dandelions but intend to start. I grew up with jams being sealed with paraffin—Gulf wax! Still remember digging out the disk of wax to get to the goodness. Have you ever made this using the freezer jam method? Thanks!

sugar content

This sounds absolutely delicious but as I am diabetic , I will be unable to eat. Any suggestions for making it with Stevia or monkfruit?

making dandelion jelly

The Editors's picture

Hi, Lisa. We have not experimented with monkfruit or stevia in this recipe so we cannot advise that it will work.

Dandelion Jelly/Wax

I grew up with wax on all of our jars and very little store bought food..........I've lived 56 years so far and am in fine health. If you don't like wax.........Don't use it.......But please DON'T PREACH to others about your phobias. Just sign me "a Recovering Preacher's Kid"

dandelion jelly

what fun and looks good thank you


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

The Editors's picture

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