Dandelion Jelly

This Dandelion Jelly Recipe creates a beautiful golden homemade jelly with a light floral flavor similar to honey or chamomile tea. Made with fresh dandelion petals, lemon juice, sugar and powdered pectin, this old fashioned jelly recipe is perfect for spring canning, homesteading and homemade gifts.

Course Condiments Sauces and Dips

Cuisine American

Keyword easy condiment recipes, easy jelly and jam recipes

Prep Time 25

Cook Time 25

Steeping Time 12

Total Time 12 50

Servings servings

Calories 59kcal

Author Nicole Cook

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