Go Back

Dandelion Flower Jelly

A delightful, unique jelly made from dandelion flowers that adds a sweet, floral flavor to your breakfast table.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 half-pint jars
Course: Breakfast, Condiment
Cuisine: American, Preserves
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Dandelion Flowers (without the stems or any green parts) Use fresh flowers for the best flavor.
  • 4 cups Boiling Water Boiling water helps extract the dandelion flavor.
  • 1 pkg Sure-Gel Pectin (about 4 tbsp powdered pectin – not the low sugar variety) This thickens your jelly.
  • 2 tbsp Lemon Juice Adds a refreshing zesty note.
  • 4 cups Sugar Sweetens the jelly perfectly.

Method
 

Preparation
  1. Steep the 2 cups of dandelion flowers in 4 cups of boiling water overnight.
  2. Strain the flowers from the tea, squeezing to extract all liquid until you have at least 3 1/2 cups of dandelion tea.
  3. Heat the dandelion tea, lemon juice, and pectin in a large stock pot until boiling.
  4. Stir in all the sugar at once until dissolved.
  5. Boil at a hard rolling boil for 1 minute.
  6. Turn off the burner; let the jelly stop boiling.
  7. Ladle the jelly into prepared half-pint jars.
  8. Process in a water-bath canner for 10 minutes (adjust for altitude).
  9. Allow jars to sit for 24 hours to set. Refrigerate any unsealed jars.

Notes

To make the best Dandelion Flower Jelly, choose your flowers carefully. Pick them on a sunny day when they’re fully open and bright yellow. Be sure to use only the petals and avoid any green parts to prevent bitterness. The longer you allow the dandelion flowers to steep, the stronger the flavor will be. Adjust the amount of sugar for sweetness but be cautious as sugar is key for proper preservation. Ensure your jars are sterile to prevent spoilage.