Dandelion Jelly is delicious sweet homemade jelly that offers a honey flavor with a hint of lemon flavor. Learn how to make dandelion jelly from fresh dandelions you pluck in your yard.
This homemade flower jellies recipe is so easy to make, and a great way to stock your pantry for all year round.
Table of contents
Are dandelions edible? The answer is yes! From the dandelion flowers to the dandelion roots, all parts are edible.
I also share how to can dandelion jelly to preserve the jelly. Also, try my strawberry jam recipe or learn to make dill pickles.
Why Make Dandelion Jelly…
- Fresh dandelions used
- Easy to make
- Simple ingredients
- Canning preserves the jelly
- Makes a great gift
Ingredients Needed
- Dandelion Flowers
- Sugar
- Lemon Juice
- Powder Pectin
- Water
How to Make
Step 1: Start by making your dandelion tea. Place your rinsed petals in a large container and fill with boiling water. Stir and let sit overnight to steep.
Step 2: Next, you will want to sterilize your jars as directed. I share more in depth below.
Step 3: Strain the liquid from the petals, using a cheesecloth. Place 4 cups of the liquid into a pot.
Step 4: Next add in the lemon juice and pectin and stir. Bring the dandelion tea mixture to a boil, and stir continously for 2 minutes.
Step 5: At this time you will take your sterilized jars and fill the jars up with the jelly. Leave 1/4 inch at the top of each jar empty.
Step 6: Wipe down the jars carefully, and place the lids and rims on the mason jars.
Step 7: Place the jars in your canning pot. Bring the water to a boil, and let it boil for 10 minutes.
Step 8: Once done, lift the jars up out of the water, and carefully place on a cooling rack. The seals will pop tight, and then you can tighten the rings.
Store in the pantry or cellar and then once open refrigerate the leftovers.
How to Sterilize Jars For Canning
Sterilizing jars is very easy to do. If you are new to canning, I will share how to easily sterilize jars.
In your canning pot you will add water and place your jars and lids in the canning pot with the rack in the bottom.
Make sure you have your cans not sitting on the bottom of pot, or it will break your jars if they get to hot.
Bring the water to a simmer and let it cook for 10 minutes. Make sure to have the water be around 1 inch over the jars.
Once done, remove the jars and lids carefully, and place them on a drying rack. Using hot jars is best when you go to pour the hot jelly into the jars.
I just leave my jars simmering until I am ready to pour.
Storage
How to Store When You Don’t Can Jelly – If you do not can your jelly you can keep it in your jars and store in the refrigerator for around 1-2 weeks. Once opened it will shorten the shelf life.
How to Store of Canned Jelly – Store your jelly in your pantry or cellar. The jelly will store for around a year.
Expert Tips
- Make sure to use allow time for your jelly to cook, this is important so the pectin sets up the jelly.
- Ensure you remove all green parts of the dandelions as well as green portion. You want only the petals.
- Leave room at the top of each jar, that way it has room for the dandelion flower jelly to expand.
Recipe FAQs
Interested in More Jelly Recipes
I hope you enjoy this dandelion flower recipe. Let me know if you make the jelly how you like it.
Canning Dandelion Jelly Recipe
Ingredients
Ingredients Needed for Jelly
- 4 cups dandelion flowers loosely packed
- 4 cups water
- 2 tablespoons lemon juice
- 1 box Powdered Pectin
- 4 cups granulated sugar
Instructions
- The first thing you want to do is place your dandelion flowers in a jar. Make sure to not have any of the greens or stems. Pour 4 cups of boiling hot water onto the petals.
- Let the dandelions soak in the water for 4 hours to overnight. This is going to make dandelion tea you will use for the jelly.
- Sterilize your jars by bringing a pot of water to a simmer and let jars set. Then once the jars are done, you will carefully remove and dry off the jars.
- Now, you will take dandelion tea and strain it. If you use a cheesecloth it will give you the smoothest jelly.
- Pour the 4 cups of dandelion tea you have, and put them into a pot on the stove. Add in the lemon juice and pectin and stir. Bring the mixture to a bowl and stir in the sugar.
- Stirring constantly you will want to cook the jelly for 2 more minutes. You will find it begins to thicken a bit.
- Ladle the jelly into your sterilized jars. Wipe down the jars if you spill any of the jellies on the jar itself.
- Place the lid on, and lightly screw on the ring. Place the jars in a pot of water and lower all the jars into the water.
- Simmer for 10 minutes with hot water. Or use the cooking time as required for your altitude.
- Once done, remove the jars of dandelion jelly and let them cool. You will hear the seals pop shortly after removing the jars from the pot.
- When the jars of flower jelly have cooled, you can tighten the lids on jar, and store in your pantry.
Notes
Nutrition
did you make this recipe?
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Comments & Reviews
Hollynn says
This recipe tastes really good, but did not set for me. Perhaps I needed more pectin, or added too much water to the tea. For me, it didn’t create a jelly so much as a nice, light syrup. I’m sure I will try again, but in the meanwhile I will enjoy what I made! Very nice light taste, like honey.
Kelsey says
I am so sorry it didn’t set for you like jelly. I am wondering if yes it needed more pectin or less liquid. I am glad enjoyed the flavor.