How to Make Homemade Dandelion Jelly

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Last summer I preserved all kinds of yummy homegrown goodness around here – that’s one of the many joy about living in the country. Check out some of the recipes here. Today I’m sharing the secrets of making homemade dandelion jelly. Yes you read that right, Dandelion jelly.

Dandelions are widely viewed as a nuisance weed; however, Dandelions have been consumed or centuries by many cultures. They’re even thought to be dated back to the Anglo-Saxons! How cool?

These little “weeds” are packed with nutrients like Vitamins A, C, K, E, Folate, and some vitamin B, Iron, Calcium, Magnesium, and Calcium! Dandelions are also packed full of antioxidants! Because of it’s nutrients its thought to help with blood sugar control, reducing cholesterol, stomach ailments (such as constipation and digestion issues), lower blood pressure, aid in weight loss, may help fight cancer, may help boost immune system, and help with skin care. There hasn’t been enough testing to prove these theories, but bottom line – Dandelions are good for you!

Not only are Dandelions good for humans, the bees rely on them! It’s not a secret that bee numbers are widely dwindling due to human impact on the environment. Bees rely on sources like Dandelions to survive!

To be completely honest, I was a little skeptical of making Dandelion jelly. I read that it tasted like honey, but I didn’t have high expectations. Let me tell you, I will be making this Dandelion Jelly again. it was DELICIOUS! It tastes EXACTLY like honey!

Preparing

First thing before you begin making Dandelion Jelly you’ll want to have everything ready. I had my flowers picked and I sterilized my jars, lids, and rings. I like to do this in the dishwasher because I know it’s sterilized, but you can also boil water and sterilize them that way for about 10-15 minutes.

When you pick the flowers, you’ll want only the blossoms, 2 cups of the flower. When we cut the dandelions we made sure to not get the stem. I read that your jelly could come out bitter. I also learned that the dandelions are full bloom in the morning time here and by noon the flowers were closed.

I took a measuring cup and filled it with 2 cups of Dandelions. To help kill off any bugs, I put the Dandelions in a bag and set them in the freezer for 20 minutes. Next you’ll want to wash those flowers VERY well n a strainer.

Materials – I linked everything below, just click on the name of the item.

Jars. I used 8oz canning jars. 4oz and 8 oz work the best for jelly and jams. I like to use the 4oz so I have more to give out as gifts.
Preserving Canning Pot – The one I linked is similar to the one I used. I linked a set because you’ll need the rack and jar lifters.
Large sauce pan or boiling pot
Cheesecloth

Ingredients

– 2 cups of Dandelion blossoms

– 1 packet yellow powdered pectin.

– 4 cups of white sugar

– Juice of 1/2 a lemon (or 2 TBSP)

– Small pinch of butter.

Directions

Boil 4 cups of water. Place Dandelion blossoms in a large bowl and pour the boiled water over them. Let cool and refrigerate overnight.
Strain the liquid through 3-4 layers of cheesecloth. You can also squeeze the juice from the flowers and discard the flowers. The boiled water will remove a lot of the coloring. Measure out 4 cups of liquid.
Stir in lemon juice and pectin and add to your saucepan and heat on high heat.
Bring to a full rolling boil (a boil that doesn’t stop when stirred) and stir constantly.
Stir in sugar and bring back to a full rolling boil, stirring constantly. Boil 1 minute.
Remove from heat and skim foam off the top.
Fill your jars with a ladle leave about ¼” headspace. Once filled, wipe the rims with a paper towel and screw on the lids and bands.
place the jars in a hot water bath according to your altitude below.
Altitude chart:
1. 1,000-3,000 – 10 minutes canning time
2. 3,001-6,000 – 15 minutes canning time
3. 6,001-8,000 – 20 minutes canning time
4. 8,001-10,000- 25 minutes canning time
When canning is complete remove jars and place on a towel to cool. Once cooled, check for any jars that didn’t seal. Refrigeration is required if any jars didn’t seal properly.