Dandelion Jelly

Dandelion Jelly

If you grew up thinking dandelions were all bad, but now you know they aren't and you are wondering what you can do with them...hi. Welcome. 

Dandelions are one of our pollinators first foods. And really play a critical role in the start of the warm/growing/summer season. 

Have you ever picked a whole bunch of dandelions and then smelled your hands? Probably not. Fair. But when you do, I think you will agree you get a hint of honey. That is what this jelly tastes like to me. A light, sweet and mild honey. 

You will find many variations on how to begin this process, just go with works best for you at the time. You can always adapt later!

You will need:

  • Roughly 4 cups of dandelion petals, packed down.  *I tend to just leave on the green bases, but some folks can pick up on a more bitter taste if you do. I think the key is harvesting when the flowers are open and clean, like after rainfall. If you steep for a longer period of time when making your tea, you will begin to possibly pick up a bitter taste. If you have time and are only steeping for 1-2 hours you should be fine. 
  • 3.5 cups of boiling water
  • 2 tablespoons of lemon juice
  • 1.75 ounces of low sugar fruit pectin 
  • 4.5 cups of white sugar
  • optional- a couple drops of yellow food coloring for a pop of color

Grab a pot and boil you water, have your clean petals in a heat safe bowl. Pour over the water once hot and cover with a tea towel, making sure all of the petals are covered. Add more water if needed. This is your tea, and you need it for the jelly process. Let this steep for at least one hour out of the sunlight. You can check it, the water should be a light yellow/light amber color. 

Take 3 cups of your dandelion tea and add it to a medium sized pot, you can use the same one you boiled water in! Add your lemon juice, pectin, and food coloring if desired and bring it to a rolling boil. Now, add in your sugar and bring it back to a boil for 1-2 minutes constantly stirring. 

Remove from the heat and skim the top if needed. 

If you are going to water bath can this jelly, process it for 7 minutes in your canner. If you choose not to, store in the refrigerator for up to 4 weeks.


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