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Dandelion Jelly

Prep Time:

40 Minutes

Serves:

6 × 250 ml (8 oz) jars

Canning Method:

Hot Water Bath

Equipment

  • Large pot (15- 19 Liters or16–20 quart)

  • Water bath canner

  • Food processer or Blender

  • Food mill or jelly strainer

  • Large spoon or ladle

  • Canning funnel

  • Jar lifter

  • Lid lifter

  • Half-pint canning jars with lids and rings

  • Fine sieve or cheesecloth

  • Dishwasher or boiling water for jar sterilization

Ingredients

For the Infusion

  • Fresh dandelion blossoms (no stems, green parts removed)

    • ~1 L / 1 quart (loosely packed)

  • Water

    • 1 L / 1 quart

For the Jelly

  • Dandelion infusion (strained)

    • 720 ml / 3 cups

  • Granulated sugar

    • 900 g / 4½ cups

  • Powdered pectin

    • 1 package (≈50 g / 1¾ oz)

  • Flavoring (choose one)

    • Lemon or orange extract: 5 ml / 1 teaspoon

    • or fresh lemon juice: 60 ml / ¼ cup

    • or concentrated frozen citrus juice: 60 ml / ¼ cup

Preparation

Make the Infusion

  1. Boil blossoms


    Combine blossoms and water. Boil 3 minutes, then remove from heat.

  2. Steep and strain


    Allow to steep 5–10 minutes. Strain liquid and discard blossoms.

Make the Jelly

  1. Measure liquid


    Measure 3 cups (720 ml) infusion into a saucepan.

  2. Add pectin and flavoring


    Stir in pectin and chosen citrus flavoring.

  3. Boil


    Bring to a full rolling boil.

  4. Add sugar


    Add sugar all at once. Return to a full rolling boil and boil 1 minute, stirring constantly.

  5. Fill jars


    Remove from heat. Pour into hot jars leaving 3 mm / ⅛ inch headspace.

  6. Seal and process


    Wipe rims, apply lids and rings fingertip tight.


    Process in a boiling water bath for 5 minutes.

  7. Cool and check seals

Storage

  • Shelf stable up to 12 months

  • Refrigerate after opening

A light, honey-colored floral jelly made from fresh dandelion blossoms.

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