Homemade Dandelion Jelly

Dandelion jelly is a sweet and floral spread made from dandelion flowers. It's easy to make at home and can be enjoyed on toast, biscuits, or as a glaze for meats. Here's a simple recipe for making dandelion jelly.

Servings 2 pints

Ingredients

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

Instructions

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.

Notes

The yield for our dandelion jelly recipe depends on the size of the jars used for canning. The recipe makes about 4 cups of jelly, which is enough to fill approximately four half-pint jars or two pint-sized jars. However, the yield may vary slightly depending on how much the jelly reduces during the cooking process and how much headspace is left in the jars. It's always a good idea to have a few extra jars on hand just in case you end up with more jelly than expected.