Dandelion Jelly
Dandelion jelly tastes like honey - just ask my son who tasted it and proclaimed the "honey" good! :) It's a fun project and turned out delicious too. (Follow the directions on your pectin if it differs from my directions here. Yours might have slight differences.)
Print Recipe
Equipment
- Water Bath Canner or you can use a steam canner instead
- Coffee Filter or jelly bag
Ingredients
For Tea
- Dandelion Blossoms
- Water
For Jelly
- 3 cups Dandelion Tea made from above ingredients - see instructions below
- 4 ½ cups Sugar
- 2 Tablespoons Lemon Juice
- 1 package Powdered Pectin one box; you could use liquid pectin instead - use instructions on the package
- Yellow Food Coloring optional
Instructions
For Tea
- Snip off base of each flower until you have just yellow petals left. Measure out 4 cups petals.
- Pour boiling water over flower petals (1 cup water for every 1 cup blossoms).
- Let sit at room temperature overnight.
- Strain through coffee filter, jelly bag, or cheese cloth.
- Add enough additional water if needed to measure 3 cups total liquid.
For Jelly
- If you plan on canning this. Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed.
- Add dandelion tea, lemon juice, and pectin into a large saucepan.
- Bring to a rolling boil.
- Add sugar and stir.
- Bring back to a boil.
- Continue boiling for 1-2 minutes.
- Remove from heat. Add yellow food coloring if desired. (I never do)
- Put hot jelly into hot jar, leaving 1/4” headspace.
- Remove air bubbles, wipe rim clean, and place seal and ring.
- Place jar in the warm canner. Proceed to fill all jars.
- Process according to directions below.
Processing with a Water Bath Canner
- When all the jars are filled lower them down into the hot water. Turn up the heat and bring the water to a boil. When a boil is reached that is when you'll start your timing.
- Process for the length of time on the chart below. Adjust for your altitude. (Note this is for half pints and pints. No quarts are suggested.)
Cool Down and Storage
- After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours.
- When they are cooled remove the metal bands, check the seals, label the jars and store them away!
Processing Time for Half Pints and Pints in Water Bath (Hot Pack)
- 0-6,000 ft - 10 minutes
- Above 6,000 ft - 15 minutes
Notes
In April 2024, Wyoming Extension and the NCFHFP removed dandelion jelly recipes due to concerns about acidity levels and safety for canning. I originally found this recipe years ago through their documents and Alaska Extension’s site—but they’ve since been pulled.
I believe in making informed decisions. If you’re concerned, make this as a refrigerator jelly. It’s just as tasty, and there’s no storage risk.