It is true! My youngest took a taste and proclaimed the honey good.
With Sharon Peterson
Dandelion Jelly was a fun project to try out. I was a little leery as to how it would taste so I only made one batch the first time. I didn’t want to use all that sugar and find we really didn’t like it.
I had no reason to fear. It is delicious. I made another 2 batches to have for Christmas gifts. (Uhm….. if you are a relative of mine pretend you didn’t read that.)
There are two sections to this page… first make your Dandelion ‘Tea”, then make your jelly out of that ‘tea’.
How to make dandelion Jelly – First make the “tea”
Pick your flowers. Be sure and pick your dandelions where you know they have not been sprayed.
Pick at least 10 cups of dandelion blossoms. Just blossoms no stems. (they are bitter)
When we asked our neighbor farmer if we could go out in the field and pick dandelions. He said sure. Then he looked at me a little funny! His crazy neighbor lady picking dandelions in his field. 🙂 I gave him a little jar of dandelion jelly as a thank you.
I sent my sons and a visiting friend out picking with a gallon drink pitcher and they were back in a jiffy. I think their friend probably though I was a little kooky too! I think I’m getting a reputation!
Snip off base of each flower until you have just yellow petals. You need to end up with 4 cups petals. I tried several methods of getting the petals. I finally settled on pinching the flower and using a scissors to cut off the base. This is a little tedious… ok it is a lot tedious. But it is worth it!
Then I used my fingers to pull off any green parts that were left. It is ok if there are little bits of green.
Next pour boiling water over the petals. Let this sit until room temperature or overnight if possible. When this has brewed you will have a darkish yellow dandelion “tea”.
Strain the “dandelion tea” through a coffee filter or or jelly bag to remove all petals. Add additional water if needed to measure the correct amount of liquid for your recipe. Liquid or Powdered pectin. Directions for both are given below.
Quick live replay of a video I did where I explain more about making the “tea”.
Another live replay of a video showing another way of getting the petals off the dandelion.
Now make the Dandelion Jelly.
Gather your canning supplies
- water bath canner
- canning jars
- canning lids and rings
- jar lifter and canning funnel
- large pot
- large spoons
- towels and dish cloths
Fill your canner 2/3 full of water and begin heating the water as you make your jelly.
I’ve tried this with both liquid and powdered pectin. I had a better texture with the powdered pectin but I’ll include instructions for both methods.
Making Dandelion Jelly
with Powdered Pectin
- 3 Cups dandelion tea
- 4 1/2 Cups sugar
- 2 Tbsp. lemon juice
- 1 box powdered pectin
Add dandelion tea, lemon juice, 1 box of pectin into a large saucepan. Bring to a boil. Add your sugar and bring back to a boil. Continue boiling 1-2 minutes. Remove from heat and fill jars.
Making Dandelion Jelly
with Liquid Pectin
- 3 1/2 Cups dandelion tea
- 7 Cups sugar!
- 4 Tbsp. lemon juice
- 2 pouches liquid pectin
Combine dandelion tea, sugar and lemon juice. Bring to a full rolling boil. Add liquid pectin and stirring constantly bring back to a full boil. Boil for 1 minute. Remove from heat and fill jars.
Process in a waterbath canner.
Pour hot jelly into hot canning or jelly jars, leaving 1/4 inch head space. Use pints or 1/2 pints.
- 10 minutes if you are below 6000 ft elevation.
- 15 minutes if you are above 6000 ft elevation.
Then hide the jars from the kids….
…. or you’ll find this on your counter by the end of the day. Empty jar… notice the bread crumbs all over the counter?
You may have heard that you can eat dandelion greens. Just add clean to a salad. But did you know you can even eat the roots? Check this out.