How to Make Old-Fashioned Dandelion Jelly from Wild Blossoms

5 from 1 vote

How to Make Old-Fashioned Dandelion Jelly from Wild Blossoms

Growing up, we didn’t see dandelions as weeds—we saw them as an opportunity or dandelion jelly and all sorts of concoctions. As kids, we’d wander the city streets and sidewalks, gathering armfuls of dandelion flower heads for our mom. She made all kinds of dandelion recipes, but her jelly was something special. It was our taste of spring.

Prep Time1

Cook Time20

Resting time12

Total Time13 20

Course: Sauce

Cuisine: American

Keyword: budget friendly recipe, canning recipe, Jam and Jellies, Preserving Food, spring recipe

Servings: half pint jars

Calories: 837kcal

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Equipment

Jelly Jars

Jar Funnel

Ingredients

4 Cups Dandelion Petals best to have no green bits
3 ½ Cups Water 3 ½ to 4 ½ cups depending on how strong you like your tea
2 Tablespoons Lemon Juice fresh or bottled
1.75 Ounces Sure Jell 1 Box Sure Jell, or other powdered pectin
4 Cups Sugar or a little less sugar if using low sugar pectin
Optional: a drop of yellow food coloring for a brighter hue

Instructions

Step 1: Make the Dandelion Tea

Place your flower petals in a large pot or small saucepan. Pour the cups of water over the petals and bring to a boil. Let the mixture steep for 1–2 hours, or up to overnight for a stronger brew. Strain the petals using a fine mesh strainer, coffee filter, or jelly bag. You should end up with about 3–4 cups of liquid.
4 Cups Dandelion Petals, 3 ½ Cups Water
Tip: Store your strained tea at room temperature for immediate use or refrigerate if making jelly the next day.

Step 2: Cook the Jelly

In a large saucepan, combine the dandelion tea, lemon juice, and pectin. Bring to a rolling boil over high heat, stirring constantly. Add the sugar all at once, then stir until fully dissolved. Return to a full boil and cook for 1–2 minutes, or until the jelly thickens and passes a spoon test.
2 Tablespoons Lemon Juice, 1.75 Ounces Sure Jell, 4 Cups Sugar, Optional: a drop of yellow food coloring for a brighter hue
Skim off any foam and get ready to move quickly.

Step 3: Water Bath Canning

Sterilize your canning jars and lids in boiling water or a hot water bath. Keep them warm in a dry place or hot oven while you prep the jelly.
Ladle the hot jelly into hot jars, leaving ¼-inch headspace.
Wipe the rims of the jars with a damp cloth to ensure a good seal.
Remove air bubbles with a clean utensil.
Apply lids and rings, tightening them to fingertip-tight.
Use a jar lifter to place jars into your water bath canner. Make sure the water level is at least 1 inch above the tops.
Process in boiling water for 10 minutes (adjust for altitude if needed).
Carefully remove the jars and let them rest undisturbed for 12–24 hours. You'll hear the satisfying pop of success as they seal.

Nutrition