Quick and Easy Dandelion Jelly Recipe for Beginners
If you've ever been curious about turning backyard blossoms into something sweet, this Quick and Easy Dandelion Jelly Recipe for Beginners is the perfect way to start.
Servings: 4 half pint jars
Calories: 837kcal
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Kitchen Essentials
Ingredients
- 4 Cups Dandelion Petals just the yellow petals, not the green base of the flower
- 3 Cups water
- 2 Tablespoons Lemon Juice fresh or bottled, for acidity
- 1 Box Powdered Pectin or liquid pectin (like Sure Jell), 1.75ounces
- 4 Cups Sugar
- Optional: drop of yellow food coloring for a brighter look
Instructions
Step 1: Harvesting the Flowers
- Pick the dandelion flower heads on a sunny morning in early spring. Make sure they’re from areas free of weed killer or pets. You’ll need plenty of dandelions—about 8 cups of dandelion heads will give you 4 cups of dandelion petals.4 Cups Dandelion Petals
Step 2: Preparing the Petals
- Remove the yellow petals from the green bits. The green parts can make your jelly bitter. This can take a long time, but it’s a labor of love. A great activity for kids on a sunny day.
Step 3: Making Dandelion Water
- Place your petals in a small pot with 3 cups of water. Bring to a boiling water stage, then simmer for 5–10 minutes. Cover and let steep until room temperature, or even overnight for a stronger flavor. Strain through a fine mesh sieve, coffee filter, or jelly bag. You should end up with 2–3 cups of liquid (your dandelion water). Add more water if needed.3 Cups water
Step 4: Making the Jelly
- Pour your dandelion water into a large saucepan. Add 2 tablespoons of lemon juice and 1 box of pectin. Bring to a rolling boil over high heat, stirring constantly.2 Tablespoons Lemon Juice, 1 Box Powdered Pectin
- Add 4 cups of sugar (or slightly less for a softer set). Stir well and return to a rolling boil. Boil for 1–2 minutes, then remove from heat.4 Cups Sugar
- Skim any foam and stir in a drop of yellow food coloring if you like. Your hot jelly is ready!Optional: drop of yellow food coloring for a brighter look
Step 5: Canning the Jelly
- Ladle the jelly into hot jars, leaving 1/4-inch headspace. Wipe the rims of the jars with a damp cloth. Remove air bubbles and adjust lids.
- Place jars in a water bath canner with enough water to cover by 1–2 inches. Check your water level. Process in boiling water for 10 minutes.
- Remove jars with a jar lifter and let them cool undisturbed. You’ll hear the oz jars sealing as they cool.
Your Own Private Notes
Nutrition
Calories: 837kcal | Carbohydrates: 216g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 78mg | Potassium: 231mg | Fiber: 3g | Sugar: 200g | Vitamin A: 5589IU | Vitamin C: 22mg | Calcium: 111mg | Iron: 2mg