Print

Chickadee's Dandelion Jelly

Makes a beautiful, golden jelly with a light flavor of honey. 

Servings 32 ounces of Jelly made in total
Author Chickadee

Ingredients

  • 100 (roughly 2 cups) Dandelion blossoms No stems!
  • 4 cups water
  • 4 cups white sugar
  • 2 Tbsp lemon juice
  • 1 box pectin

Instructions

  1. Using kitchen shears, trim the green portions off the dandelion flowers.  Place the remaining petals into a quart-sized canning jar.  Make sure not to include any of the stem portions, or this might incorporate a bitter flavor to your jelly.


  2. Pour 4 cups of boiling hot water over the dandelion petals. Allow them to cool, and then place the jar in the refrigerator for 24 hours. This will be your dandelion tea.


  3. Strain the petals out from the tea. Squeeze them well to remove as much tea as possible from the blossom remnants.


  4. Pour the tea into a large saucepan. Add the lemon juice and pectin. Bring it to a boil.


  5. Add the sugar, and return the tea to a boil. Stir constantly until sugar is dissolved, or 1-2 minutes.


  6. Remove from heat, and carefully pour into your canning jars. Boil jars for ten minutes in water bath to seal if canning, if not canning, put jars immediately in the fridge for use as desired.


  7. Enjoy! 

Recipe Notes

This recipe can also be used with clover flowers, violets, lilacs, or lavender.  Each provides a slightly different flavor and a beautiful color.  I especially love the color of violet jelly!

Also, it probably goes without saying, but please make sure that the blossoms you pick are from an area that has not been sprayed by any pesticides or chemicals.  Organic really is best in this case! ;)