Dandelion Jelly
This Dandelion Jelly presents a stunning, clear golden hue, much like liquid sunshine captured in a jar. Its taste is an enchanting revelation – a delicate, sweet flavor closely resembling mild honey, beautifully brightened by a subtle hint of lively citrus.
This smooth, lovely jelly is absolutely delicious, transforming simple pleasures like morning toast, bagels, and English muffins with its unique, sunny character. It’s also a delightful surprise on sandwiches, offering an unexpected touch of golden sweetness.
recipe highlights
If you love unique jellies and jams, check out our Unique Jellies and Jam Recipes To Make This Summer. I adore making specialty jellies at home, and my favorite happens to be my Honeysuckle Jelly.
what does dandelion jelly taste like?
Honey. Sweet, subtle, light and delicious honey. And the teeniest hint of lemon but mostly just honey.
There is a light floral aspect to it, but honestly it’s delicious.
It’s really not like anything else, and it’s not what you’d necessarily expect from steeping dandelions for hours.
That has always surprised us. It has a unique flavor that compliments most things!
Besides pectin you just need a couple of cups of dandelion petals, and a couple of cups of sugar.
Supplies: half pint jars or quarter pint canning jars, a towel, funnel, jar lifter, a water bath canner (if desired for long term storage).
We store ours in the refrigerator and consume quickly. These can also be stored in the pantry if you do the full water bath canning.
ingredients and substitutions
Get the full ingredient list and full instructions in the printable recipe card below.
If you have an abundance of dandelions, save some for a couple of cups of dandelion tea.
Please note: Making changes to any recipe as written can result in a recipe failure.
Any substitutions or variations listed are simple or tried and true changes that we think will work in this recipe.
Results are not guaranteed.
Honestly, from root to flower, dandelions are highly nutritious plants, loaded with vitamins, minerals and fiber.
If I can make some jelly with it, I’m there.
dandelion jelly uses
- toast or English Muffins
- waffles, pancakes or french toast
- ice cream
- biscuits and rolls
- inside jelly donuts or other pastries
- as a filling in a cake or cupcake
- anywhere you would use jelly!
how to make dandelion jelly
- Gather your dandelion blossoms. Remove all greens, leaves and debris. Rinse in a colander to remove any dirt and debris.
- Boil 4 cups of water. Place the dandelion blossoms in a tall jar or pitcher with a lid, and pour the hot boiling water over them. Allow this to sit for 12 hours (overnight is best).
- Using a sieve, strain the flowers/petals from the infused water.
- Heat the dandelion infusion water in a large pot on the stove until boiling. Add the powdered pectin and the lemon juice. Boil for 1 minute, stirring frequently. Stir in the sugar and heat continue heating on medium high stirring constantly.
- When the mixture hits 220 degrees you’re done.
- Ladle the liquid into the jars leaving about a ½” of head space at the top. Wipe the rims of the jars before sealing to ensure nothing interferes with the final seal. Seal the jar with the lids. Flip the jars upside down for about 10 minutes.
- Flip them upright and place in a cool, dry place for 24 hours to continue cooling. You should hear them pop when they seal.
- When completely cooled, be sure to test jars for proper sealing.
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Other unique Jelly recipes
Corn Cob Jelly
Honeysuckle Jelly
Watermelon Jelly
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printable recipe
PLEASE NOTE:
While we have provided a jump to recipe button, please note that by skipping the copy, you are missing useful information on ingredients and techniques, substitutions, frequently asked questions with responses, tips and a lot more information that might be useful for troubleshooting or making the recipe.
Dandelion Jelly
Ingredients
- 6-7 cups yellow dandelions remove all of the green parts – leaves and tips – you only want the yellow petals
- 6 tablespoons powdered pectin
- 4 cups boiling hot water
- ⅓ cups lemon juice
- 4 ½ cups granulated sugar
Instructions
- Gather your dandelion blossoms. Remove all greens, leaves and debris. Rinse in a colander to remove any dirt and debris.
- Boil 4 cups of water.
- Place the dandelion blossoms in a tall jar or pitcher with a lid, and pour the hot boiling water over them. Allow this to sit for 12 hours (overnight).
- Using a sieve, strain the flowers/petals from the infused water.
- Heat the dandelion infusion water in a large pot on the stove until boiling. Add the powdered pectin and the lemon juice. Boil for 1 minute, stirring frequently.
- Stir in the sugar and heat continue heating on medium high stirring constantly.
- When the mixture hits 220 degrees you’re done.
- Ladle the liquid into the jars leaving about a 1/2" of head space at the top.
- Seal the jar with the lids. Flip the jars upside down for about 10 minutes.
- Flip them upright and place in a cool, dry place for 24 hours to continue cooling. You should hear them pop when they seal.
- When completely cooled, be sure to test jars for proper sealing.
Nutrition Facts
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My mom would have loved this jelly! I ate a lot of dandelions growing up and still enjoy them at times!
So interesting…this is one I’ve just got to try!
My grandmother made dandelion jelly and wine. I wish I had her recipes. Your jelly is divine!
I suddenly wish my yard was ridden with dandelions so I could make this!
My husband will be thrilled when I tell him not to mow for a few weeks to let the dandelions grow so I can make jelly 🙂
I have never tried dandelion anything but am anxious to try. Thanks for the recipe.