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Dandelion Jelly

I have made this jelly for many years. It has a wonderful honey taste and friends and family are always delighted receive it as a gift.—Donna Bohaty, Rockford, Illinois
  • Total Time
    Prep: 30 min. Process: 5 min.
  • Makes
    about 6 half-pints

Ingredients

  • 2 cups dandelion blossoms
  • 4 cups water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5-1/2 cups sugar
  • 2 tablespoons orange or lemon extract
  • 4 to 6 drops green food coloring, optional

Directions

  • In a large saucepan, bring dandelion blossoms and water to a boil; boil 4 minutes.
  • Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place dandelion mixture in prepared strainer. Strain mixture, reserving 3 cups liquid. Discard blossoms.
  • In a Dutch oven, combine pectin and reserved dandelion liquid. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
  • Remove from heat; add extract and, if desired, food coloring. Skim off foam. Ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Editor’s Note: Verify that dandelion blossoms haven't been treated with lawn-care chemicals. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 97 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 24g carbohydrate (23g sugars, 0 fiber), 0 protein.

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