How to Make Dandelion Jelly
Dandelion jelly is a unique and flavorful jelly that is made from the yellow petals of the dandelion flower. Dandelion jelly is one of many great ways to use dandelion flowers when they’re in season. While many people these days think of dandelions only as weeds that must be eradicated from the lawn, dandelions have a long history of use both as food and medicinally. Dandelion flowers are high in vitamins A and C, as well as antioxidants, which can help boost your immune system and overall health, not to mention that dandelion blossoms are a vital spring food source for honeybees and other pollinators. Dandelions are also a sustainable food source because they are easy to grow and don’t require a lot of resources or maintenance.
The jelly is made from the yellow flower petals (discarding any green parts) which gives it a lovely yellow color and a sweet honey-like flavor. Start by picking fresh dandelion flowers and setting aside the petals in a mason jar. De-petaling the flowers is the most time-consuming part of the process. We find that it is best to work in small batches since the flowers naturally close at dark, which makes removing the petals more time-consuming. Once you have 4 cups of petals, you’re ready to make your jelly. This recipe is for water bath canning, which keeps the jelly preserved. You can also skip canning and use this as a refrigerator jelly recipe, in which case it should be consumed within 1-2 weeks.
Dandelions are a common and often abundant plant, which makes them easy to find and use for making jelly. It probably goes without saying, but you want to be sure that the dandelions you choose are from a place that hasn’t been sprayed and isn’t frequented by dogs!
Homemade Dandelion Jelly
- 4 cups dandelion petals
- 4 cups water
- 1/4 cup lemon juice
- 1 package powdered pectin 1 package (1.75 oz)
- 4 cups granulated sugar
- Collect dandelion flowers on a sunny day when they are fully open. Be sure to pick only the petals and avoid the stems and leaves, as they can be bitter.
- Rinse the dandelion petals thoroughly in cold water to remove any dirt or insects.
- In a large pot, combine the dandelion petals and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Strain the liquid through a cheesecloth or fine-mesh strainer to remove the petals. You should have about 3 cups of liquid.
- In a separate pot, mix the dandelion liquid, lemon juice, and powdered pectin. Bring to a rolling boil and stir in the sugar.
- Return the mixture to a boil and cook for 1-2 minutes, stirring constantly. Skim off any foam that forms on top.
- Remove from heat and pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars clean and place on the lids and bands.
- Process in a boiling water bath for 10 minutes to seal the jars.
- Remove the jars from the water and let cool completely. Check the seals before storing in a cool, dark place.