Every now and then I make dandelion jelly. Here is the recipe!
Ingredients
- 4 cups fresh dandelion flowers
- 3 ¼ cups water, or more as needed
- 2 tablespoons lemon juice (best if squeezed fresh from lemons)
- 1 package fruit pectin, powdered (1 3/4 ounces)
- 4 3/4 cups white sugar
- 8 oz jars (wash and sterilize before using) with lids
Directions
- Immediately after picking your dandelions, take off the stems and green collars under the blossoms. The longer you let the dandelions sit the harder this is because the flowers start to close up once picked and you’ll have to peel off the collars. Fresh picked all of the green stuff comes off easily though.
- Put the dandelions in a colander and rinse with cold water. Then, bring the blossoms to a boil in 8 cups of water. On full boil for about 4 minutes, then turn off the heat and let the water cool. Once cool, strain the water. Now you have dandelion juice.
- Put your dandelion juice into a large pan. Add the 2 tablespoons of lemon juice and stir, next the whole packet of fruit pectin and stir.
- Bring this mixture to a boil. Next, add all the sugar, mix well, and continue boiling for 3 minutes. Turn off heat
- Using a spoon or ladle carefully put the very hot dandelion jelly into the jars. Put the lids on them, screw until tight-tight! Press each lid with a finger to ensure the lid is tight. Then put in your fridge and let cool 24 hours before using.
Food safety
This jelly will keep for 3-4 weeks just fine in your refrigerator. If you want it to last longer, then you NEED to can your jelly. Canning means processing your jars under high heat. Here is how you do that!
- After you have ladled the jelly into jars and put lids on them, place your jars on a rack in a boiling water bath canner or canning pot. The cans must be completely covered with water at least an inch above the jars. Cover the canner or pot with the lid, bring to a boil on high heat.
- Boil jelly jars for 10 minutes, turn off heat. Take off the lid and let jars sit for 5 minutes still in canner/pot.
- Next, remove the jars to a counter or table (wherever they can sit and cool undisturbed), and cool for 16-24 hours.
- Again, press each lid with a finger to ensure the lid is tight. If when testing any jar has not sealed properly, put it in the fridge and use within 3 weeks. Any jars that don’t seal must be refrigerated and used within that time-frame. Usually the canning process works fine but occasionally a jar does not seal properly.
- Successfully-sealed jars can go on the shelf! They are good for about a year.
What does dandelion jelly taste like?
To me it kinda tastes like honey, though not as strong as honey. It has a surprisingly mild flavor that’s very smooth.
What do you eat with dandelion jelly?
I like it with peanut butter so use it in peanut butter and jelly sandwiches. It’s also very good when mixed with plain yogurt. It’s excellent with pancakes, waffles, or crepes. I use it on muffins and toast. I also like it in hot tea!
Is dandelion jelly safe to eat?
Yes, every part of a dandelion is safe to eat. Thus, dandelion jelly is safe to make and eat. The flowers, leaves, and roots of dandelions are completely edible! So though you’re only using the flowers or blossoms to make jelly, you can use the leaves in salad or on sandwiches.
