Dandelion Jelly

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Learn how to make this easy and delicious jelly using common dandelions growing in your backyard!

Equipment

  • a saucepan for boiling 4 1/2 cups of water
  • heatproof pitcher or container, for infusing dandelions
  • a strainer, for the dandelion tea infusion
  • 1 cup measuring cup
  • 1 tablespoon measuring spoon
  • heavy-duty 6-8 quart pot or stockpot
  • a bowl that will hold 3 cups of sugar
  • an equal sized or slightly smaller bowl
  • 6 half-pint jelly jars with lids and rings
  • ladle, for spooning hot jelly into hot jars
  • water bath canner with rack, if canning your jelly

Ingredients

For the Dandelion Tea

  • 2 cups dandelion petals
  • 4 1/2 cups water

For the Dandelion Jelly

  • 4 cups dandelion tea
  • 3 cups white sugar
  • 2 tbsp lemon juice
  • 1 package Sure-Jell low or no sugar needed pectin (1.75 oz pink box)
  • 1/2 tsp butter – optional, to add at any point during cooking to reduce foam in your jelly

Instructions

To Make the Dandelion Tea

  • Bring 4 1/2 cups of water to a boil in a saucepan.
  • While the water heats, place 2 cups of dandelion petals into a heatproof container or pitcher.
  • Pour the boiling water over the dandelion petals, cover the container loosely, and steep for around 1 hour.
  • Strain, squeezing the extra water from the dandelion petals.
  • You should end up with 4 cups of dandelion tea. (If needed, add a little extra water to reach 4 cups total liquid.)
  • If you aren’t making your jelly right away, refrigerate the dandelion tea for 24 hours, or freeze for longer storage.

To Make the Dandelion Jelly

  • If you’re water bath canning, start heating the water in your canner.
  • Heat your jars by keeping them in the water bath canner, a pot of boiling water, or your dishwasher set to sanitize cycle. (You want them hot when pouring in hot jelly, or they could crack.)
  • Place the 4 cups of dandelion tea infusion in a heavy stockpot.
  • Add 2 tbsp lemon juice to the dandelion tea.
  • Measure 3 cups of sugar into a bowl.
  • Scoop 1/4 cup of that sugar and place it into a new bowl.
  • Add the pack of pectin to the smaller bowl of sugar (containing 1/4 cup) and stir well.
  • Add the pectin, mixed with the 1/4 cup sugar, to the dandelion tea and lemon juice in the pot.
  • Turn the burner to high heat and stir constantly until the mixture reaches a full rolling boil.
  • Add the remaining sugar and return it to a full rolling boil, stirring constantly.
  • Boil for one minute, still stirring constantly. The jelly will boil up significantly at this point.
  • After one minute, remove the pot from the heat.
  • Working quickly but carefully, remove the hot jars onto a towel, and ladle or pour the hot jelly mixture into them.
  • If you plan to water bath can your jelly, leave a 1/4 inch headspace at the top of each jar.
  • Wipe the rims with a damp paper towel, to remove any sticky residue that might interfere with the seal.
  • Cover each jar with a lid and screw the ring on firmly.
  • Optionally: For longer storage, water bath can your jelly.

To Water Bath Can Dandelion Jelly

  • After filling the jars, and adding the lids/rings, carefully lower them into the hot water of a water bath canner. (Use a canning rack if available, or a canning jar lifter.)
  • Cover the canner with its lid.
  • Heat the water to a boil over medium high heat.
  • Boil the jars, with the lid on the canner, for 10 minutes.
  • After 10 minutes, remove the lid carefully (watch for steam!), and remove the jars.
  • Place the jars on a towel and leave them undisturbed for at least 12 to 24 hours.

Shelf Life of Dandelion Jelly

  • Store any jars that failed to seal in the refrigerator and use within 3 weeks. Successfully sealed jars are shelf-stable and can be stored for 1 year. Once opened, refrigerate and use within 3 weeks.

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