Dandelion jelly is the earliest produce we can in the year. Abundantly supplied throughout our yard, our neighbor’s yard and the neighboring farmland, there is no shortage of the cheery flower we look forward to every spring.

Foraging dandelions is probably the easiest starting point for anyone looking to harness more of nature’s bounty. Easily identified, entire plant is edible (although stems and older leaves can be very bitter), it’s a safe starting point. And its a fun family activity that the kids can actively participate in.

I’ve included a few additional pictures of our dandelion jelly making fun. Don’t mind the mess in the last picture, cooking with kids is always cooking with chaos!

Dandelions, freshly picked

Our assembly line of petal removal.

My handy helpers! Don’t they look excited?

It takes a while, but the results are worth it!

My other handy helper, stirring in the pectin.

If no jar lifters are available, wrap rubber bands around regular tongs.

I think an essential part of any canner’s arsenal . Canning tongs lifter.

A snapshot of what my kitchen looks like after leaving the 4 year old to her own devices, while momma cans.

A few words of advice…

We’ve been making dandelion jelly for about 8 years as of writing this, and have made many blunders along the way. We have also learned some valuable insights and I hope to pass those along to anyone just starting out.

Pick dandelions when they are open and fresh. Avoid areas with dogs or other animals, and areas that have been contaminated with any weed killers or fertilizers.
Pull the yellow petals from the green as soon as possible. Waiting until the next day makes it more difficult because the dandelion begins to close up.
Leave as little of the green as possible. The green makes it bitter.
When rinsing your dandelions, I recommend rinsing them while still whole. Especially if using a salad spinner.
When selecting which pectin to use, low-sugar or regular, it really depends on your own preference and what you intend to use it for. I have made it with both. Low/no-sugar variety will yield a darker, more cloudy looking jelly. The regular pectin is more clear and lighter in color. I would recommend the regular pectin if you plan on giving any away as gifts or submitting to the fair.
Yellow food coloring is optional. I do not use it in this recipe.
If you can’t prepare the jelly right away, the “tea” will last in the fridge, covered, for up to 1 week.
This recipe is easily doubled. Just don’t forget to double ALL of the ingredients, including the pectin.
I have found that sometimes the regular pectin will take longer to set. I’ve walked away thinking I just accidently made dandelion syrup (which is delicious in tea!) and discovered that it had in fact set up, 5 days later on the shelf.
This recipe makes 4 jelly jars or 2 pint jars.
Check out my post to learn more about the correct sterilization for water bath canning.
Enjoy!

Dandelion Jelly

A sweet, light flavor, reminiscent of honey, dandelion jelly is a perfect way to preserve a taste of early spring!

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Course Appetizer, Side Dish

Cuisine American

Servings 4 jelly jars

Equipment

Large Stockpot
Large Saucepot
Canning Lids
Canning Rings
Jelly or Pint Jars
Canning Tongs or Jar Lifter

Ingredients

4 cups dandelion petals greens removed, rinsed in colander or salad spinner
4 cups water
3 tbsp lemon juice bottled
4 cups granulated sugar
1 packet fruit pectin

Instructions

Combine dandelion petals and 4 cups of water in the saucepot. Bring to a boil over high heat, stirring occasionally. Boil for 1 minute. This will be the dandelion "tea".
Remove the tea from the heat, let cool down to room temperature. Cover and refrigerate for 12-24 hours.
After the tea has steeped for 12-24 hours, strain the petals using a fine mesh colander or cheesecloth. Use the back of a spatula to press on the petals or your hand if using the cheesecloth. Get as much of the liquid out as you can.
Set the tea aside, discarding the petals.
Fill large stockpot with water, enough to cover the jars by an inch or two. Bring it to a boil over high heat. Carefully dip canning jars and rings into the water, let simmer about 5 minutes. Then dip the canning lids in for about 1 minute. Remove all, set aside on towels. Cover the pot and reduce the heat to a simmer while the jelly is being made.
While the canning water comes to a boil, in the medium saucepot combine the strained dandelion tea, packet of pectin and lemon juice. Bring to a boil over medium high heat, stirring occasionally.
Once the tea begins to boil, add the sugar. Stirring frequently, bring this to a boil that cannot be stirred down. Once it hits that stage, boil for 1-2 minutes. Then remove from heat.
Skim any foam from the top. This can be easier if you let the jelly sit for a few minutes.
Carefully ladle the hot jelly into each jar.
Wipe each rim with a fresh, damp kitchen rag or paper towel.
Place a fresh lid on each jar, followed by a ring. Tighten only slightly, enough to keep the lids in place.
Using jar lifter, place the jars in the large stockpot.
Turn the burner to high, bring water to a boil.
Cover and boil for 5 minutes for jelly jars, 10 minutes for pints.
Remove from the water, set aside on a towel and do not disturb for 24 hours.
After the 24 hours, check the seals on the lids. Refrigerate any unsealed jars and use within a month. Sealed jars should last at least 12-24 months.