Dandelion Jelly

Preserving Nature

Recipe for Dandelion Jelly

canning and jelly making supplies


This is a tasty, delicate unusual jelly. Be sure to remove the flower stems, and any green parts which have a nasty taste. Do not use any plants from lawns where weed killing chemicals were used. You can add food coloring to enhance the hew. Some people also add Lavender Sugar , which has a delicate taste and light floral scent . Vanilla, lemon are also popular additives ....

Dandelion Jelly Recipe

4 cups yellow dandelion blossoms
3 cups boiling water
4 1/2 cups sugar
Freshly squeezed lemon juice
1 pkg powdered PectinLavender sugar for use in Dandelion Jelly

Separate the yellow blossoms from the green stems. Get lots of blossoms.... lots and lots of blossoms. More blossoms mean more flavor for thejelly.

Make certain there are no green stems, they taste disgusting and will destroy the entire batch.

Bring the water to a boil and fill the water with yellow dandelion blossom shreds. Simmer over a gentle heat about 10 minutes. Pour the water and blossoms through a strainer.

Making Dandelion Jelly

Press the blossoms out as dry as possible to extract the maximum amount of water and flavor. Add more blossoms to the strained water and simmer for about 10 minutes. Continue simmering and straining until all the blossoms are used up.

Add more water to make up 3 cups. You lose some water because it is caught in the blossoms. Strain the water very well. A coffee filter will suffice.

Combine the water with lemon juice, sugar and pectin. Bring to roiling boil and stir until sugar is dissolved. Boil hard for a minute.

Skim and Pour into hot jars and seal. Food coloring adds an appealing appearance as the Jelly itself is generally a murky yellowish color.

This is really good, a very unusual taste but try it you'll like it.

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