Last season I decided to try making dandelion jelly. I read people’s comments on how good it was and many of them said they would be making a double batch next year. So I figured, what the heck, why not?

I love trying things made from foraging. We don’t spray our yard (though my husband hates dandelions) and sitting in a grassy field of yellow flowers sounded heavenly.

Making the jelly is pretty simple. Certainly easier than making grape jelly.

What you need to do is go out and pick lots of dandelion flowers about 10 cups or so. Just the flowers. No stems or leaves and no flowers that have gone to seed. You need the yellow petals only which I used a pair of kitchen scissors to cut off from their green base. Just a straight cut right across. It’s ok if you have some green bits of leaf in there too but not too much. You will need 4 cups of petals.

Put the cut off petals in a large bowl and cover the petals with boiling water. Cover the bowl and let it sit overnight in the fridge. You are basically making a dandelion tea and while in the fridge the petals will steep and draw the color and flavor of the dandelion out. This tea is very nutrient rich and you can drink it if you like, but I prefer the strong taste be turned into a sweet, mild jelly.

The next day strain the petal “soup” through clean cheesecloth over another bowl and save the liquid and discard the dandelion petals. What you will have left is dandelion tea which is what is used to make the jelly. You will need 3 cups of the tea. If the liquid doesn’t measure 3 cups, add enough water to the tea to bring it up to the 3 cups needed.

Pour the tea into a heavy bottom pot and add one package of powdered pectin and 2 Tbsp of lemon juice to it. Bring the mixture to a full rolling boil, stirring frequently, then add 4-1/2 cups of granulated white sugar to it. Stir to dissolve the sugar and once again bring everything up to a full rolling boil that cannot be knocked down when stirring it. Skim off any foam. In the photo below you can see the pectin is setting up nicely in the jelly and it’s ready to can up.

Pour the hot jelly, leaving a 1/2 inch of head space, into hot sterilized jars and with hot sterilized lids, screw the bands on. I processed them for about 10 minutes in a boiling water bath.

After the jars have cooled, label and store in a cool pantry. How pretty are these? I love the golden color!

You might ask what dandelion jelly tastes like? Honey. Seriously, I think it tastes like honey. It’s very mild and a tiny bit earthy but I love this jelly and the main ingredient, the dandelions are FREE! I will be making a double, maybe even a triple batch of this golden goodness this year.

It will be a couple of months before the weather in western, NY will be warm enough for dandelions to bloom, but when they do you will see me sitting out there in the yard collecting them. Hope you try it! -MM

Here are the ingredients in recipe form again.

3 Cups dandelion tea

4 1/2 Cups sugar

2 Tbsp. lemon juice

1 box powdered pectin

Combine dandelion tea, lemon juice and pectin into a large saucepan. Bring to a boil.  Add your sugar and bring back to a boil. Remove from heat and fill jars. Process 10 minutes in a boiling hot water bath. Cool, label and enjoy on a slice of homemade bread!