This dandelion jelly recipe makes a beautifully golden, clear, delicate jelly. It’s surprisingly delicious—similar in taste to honey. Perfect for spring!
- Dandelions are an important early spring 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 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.