How to Make Dandelion Jelly
Did you know that dandelions are not just a weed in your yard? They are actually edible and make a beautiful, tasty jelly! Dandelion Jelly is a sweet, light jelly that goes perfectly with a batch of homemade biscuits! Last year I made my first batch of dandelion jelly and now this is a staple in our pantry. Now that warmer weather is on the way, dandelions are probably starting to pop up all over the yard. Now’s the time to try some of this super tasty backyard jelly!
**Dandelions are highly recognized as edible and safe to eat but you should always do your own research before eating wildflowers.
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How to Make Dandelion Jelly
I did a lot of research online before making my first batch of dandelion jelly and realized that most people make it the same way. And surprisingly, most people used the same measurements, so I can’t really credit one person with the recipe.
Here’s what I have gathered from all the different sites plus the recipe that I used. *This is the same recipe I use for honeysuckle jelly and violet jelly.
- 2 cups of fresh dandelion “juice”
- 4 cups boiling water
- 1/4 cup lemon juice
- 4 cups sugar
- 1 package liquid pectin
To make dandelion jelly, there are a few things you need. I have a stash of canning jars leftover from many years of making jellies and salsa, but if you are starting from scratch you may need to pick up some canning supplies to make the job easier.
- Dandelion flowers
- Canning jars
- Canning lids
- Lemon Juice
- Liquid Pectin
- Pick a large bowl of fresh dandelions. You will need about 4 large handfuls of fresh flowers for your jelly.
- Use scissors to cut the flowers. This will get rid of the green parts and keep just the flowers for the best tasting jelly. The green part will give your jelly a more bitter, earthy flavor than you want.
- Boil water.
- While water is boiling, rinse the yellow dandelion flowers to remove any stray dirt or bugs.
- Fill a mason jar (or other jar with a top) with fresh dandelions and then pour 2-3 cups of boiling water into the jar.
- Let the jar of flowers and water steep for at least 4 hours. You can even put the mixture it in the refrigerator overnight if needed. At this point, the liquid will look pretty ugly. Don’t worry! This is normal.
- Strain out the flowers so you just have the dandelion infused water.
- Add the lemon juice, dandelion liquid and sugar to a pan then bring to a full rolling boil.
- Once the mixture is boiling, add 1 package of liquid pectin and boil for at least 2 full minutes.
- Pour into clean jars.
- Process in a hot water bath for 10 minutes
- Jelly should set firmly within 24 hours.
**I am not an expert on canning or making homemade jelly, but this process worked for me and turned out delicious.