Delightful Dandelion Jelly

Lately I’ve been seeing a lot more interest in wildflowers and weeds in the kitchen, and thought I’d try using them myself. I followed a basic jelly recipe here that can be water bath canned for longer shelf life or kept in the refrigerator for up to 2 weeks.
The consistency and flavor are much like honey and go well with cream cheese on crackers or as a dessert topping. If you’d like more of a solid jelly, try upping the amount of pectin used here
4 C. water
4 C. dandelion blossoms
1/2 pkg powdered pectin or 1/4 C. plus 1 1/2 tsp powdered pectin
4 1/2 C. granulated sugar
2 Tbsp lemon juice (store bought, not fresh, fresh lemons vary in acidity)
*Optional- yellow food dye
1. Be the crazy lady picking dandelions out of your yard, work, neighbors yard….
(make sure they are from an area that was not sprayed with chemcals)
2. Once you’ve gathered enough dandelions, cut or separate the petals from the green seed, I used scissors cutting the very ends and and it was pretty easy– any green left on will add a bitter taste and discoloring to the final product. 
3. Bring your water and dandelions to a boil in medium sized pot. Reduce heat and simmer for 3-4 minutes
4. Removing from heat, let your dandelion ‘tea’ steep for 10 minutes. Strain through a fine cloth or sieve pressing liquid out of the flowers as you drain. I lined a colander with cheesecloth and then simply poured all the petals in the cloth, twisting and squeezing to get the juice out without making a mess! Discard blossoms, you should have about 3 cups of liquid.
5. Mix pectin and 1/2 c sugar in separate bowl. Set aside.
6. Bring dandelion tea and 4C sugar to boil, stirring constantly to dissolve. Add pectin mixture, stir again.
7. Add lemon juice and let boil 1 minute, skimming any foam off surface. I also added about 8 drops of yellow food coloring and mixed it in here to give a bright yellow color.
8. Pour into jars and let set before serving for approx. 6 hours or overnight.
(If processing, make sure there is 1/4″ headspace and no bubbles in the jelly. I used a water bath method for 10 minutes.)
So Tasty!


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