How to Make Dandelion Jelly with Fresh Spring Dandelions
Dandelions mean spring has sprung in Northern IL, and the fields of yellow are so welcome! Dandelion Jelly is a fun way to use the flower petals and enjoy a homemade, simple jelly. Usually thought of as an annoying weed, these yellow beauties are very beneficial. They encourage early pollinators to wake up and start doing their jobs and fill our yards with color after the long winter. Dandelions are also edible from roots to petals and have some medicinal and skin benefits. If you need a few more jelly or jam recipes, check out these 12 Jam and Jelly Recipes for Beginners.
If you are new to canning, jelly is a great place to start because it is super easy, especially when using pectin. I especially love making jelly and jam because I can opt for less sugar (use a low-sugar pectin) and no artificial dyes or nasty preservatives. Can you believe they put artificial sweeteners and dyes in jams and jellies?! Ugh, how disappointing.
What You’ll Need for Dandelion Jelly
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- 4 cups dandelion petals
- 4 cups water
- 3 cups sugar- I love to use organic, raw sugar
- 1 box low or no-sugar Sure Jell pectin
- 3 tbsp lemon juice – this adds to the acidity of the jelly and it balances out the sweet flavor with some tartness.
- water bath canner – In order to make your jelly shelf stable, you need a water bath canner. This is one that’s similar to the one I use! You can also can pickles, tomatoes, and other acidic foods with a water bath canner.
- canning tools – Canning tools like a jar lifter, funnel, tongs, and more are so helpful when you’re canning. You can get away with canning without them, but it’s more difficult. Good tools make things a lot easier.
- measuring cups
What else can I do with Dandelions?
- Dandelion-Infused Oil for salves, lip balms, lotions
- Dandelion Tallow Sugar Scrub
- Use different parts of the plant for wine, tea, salads, pesto, fritters, etc.
- Add to your compost! Whatever you aren’t going to use can add a lot of nutrients to your compost.
Health Benefits of Eating Dandelions
Did you know you can eat the entire dandelion plant? Use the flowers to make jelly, wine, or fritters, the leaves in salads, sautés, or teas, and the roots to roast into tea or “coffee.” When you combine the benefits of all the different parts, you’ll be getting a “weed” that’s packed with beneficial nutrients.
- Rich in vitamins like:
- Vitamin A: supports vision, skin, and immunity
- Vitamin C: boosts your immune system
- Vitamin K: essential for bone health and blood clotting
- B Vitamins: aid in the production of energy and brain health.
- Packed with minerals like:
- Calcium – strengthens bones and teeth
- Iron – helps prevent anemia
- Potassium – supports heart and muscle function
- Magnesium – benefits nerves and muscles
- High in antioxidants that help fight inflammation and free radicals
- Supports digestion and liver function – specifically the dandelion roots
- May help regulate blood sugar
- Natural diuretic – promotes healthy kidney function and reduces water retention
- Good for gut health – the roots contain inulin, which is a prebiotic fiber that feeds healthy gut bacteria
Collect & Prepare your Dandelions
Collect the dandelions from a place you trust has no chemicals sprayed on them. The last thing you want to do is add pesticide-filled dandelions to your jelly. After you have collected the flowerheads, give them a little wash to get any dirt off of them.
Wash 12 4oz jars or 6 8oz jars and set them aside. I like to use the smaller jars because we make so many different jellies and jams and we want to try them all! You can put the lids in a small pot with water and warm them up to soften the rubber. Set the rings aside.
You can use the whole flowerhead if you want but the green can be a little more bitter so we usually cut off the petals and separate them. Put about 4 cups of petals to a large saucepan. Add 4 cups of water and bring to a boil. Cover and remove from heat, let steep for about 10 minutes.
Using a blender or immersion blender, blend the flowers to break them up and allow all the nutrients to infuse into the water. Strain the mixture and add water to reach 4 cups if you fall short. The dandelion water will be greener if you blend it. If you’d rather not blend the flowers, skip this step and continue. You can also refrigerate and let it steep overnight if you want to give it some extra time.
How to Make Dandelion Jelly
Mix low-sugar Sure Jell pectin with 1/4 cup of sugar. Add strained dandelion tea and pectin-sugar mixture to a medium pot and bring the mixture to a rolling boil (a boil that can’t be stirred down) over high heat while stirring constantly. I like to use a whisk when I add the pectin so it doesn’t clump up when I add it to the water. Add lemon juice and the rest of the sugar and bring back to a rolling boil. Let boil for 1 minute. Take off the heat.
Prepare the water bath canner by adding water and putting it over high heat to start the water boiling. Remember, you want to add hot jars to hot water so there’s no chance of cracking because of drastic temperature changes.
Ladle the hot dandelion jelly into the jars, leaving 1/4 inch head space. Wipe the rims of the jars with a rag or a damp paper towel and put the hot lids on. Tighten the rings to fingertip tight. Having some canning tools can be helpful with these steps. A funnel is a non-negotiable for filling the jars. I love the magnet lid lifter for getting the hot lids out of the pot, and of course, the jar lifter for moving the jars to and from the canner.
My favorite time to taste-test jellies and jams is right when they get done boiling and cool just a little bit. It is so delicious while it’s still warm, and I can never wait to get a taste in! There’s usually a little extra that won’t fit in a jar, so we always get a good taste in. It is so sweet and delicious.
Process your Jelly
Put the jars in your water bath canner and bring to a boil. I have a water bath canner like this. Bring the water to a boil and process the jars for 10 minutes. Remove the cover and let the jars sit in the water for 5 minutes. Take the jars out of the canner and let them sit for 24 hours. Then check the lids to make sure they are sealed properly. Store in a cool, dry place with the rings off. If one didn’t seal store it in the fridge and enjoy it soon!
If you’re looking for more flower jelly recipes, you’re going to love these:
- Lilac Bloom Jelly by Homely Hens
- Rose Petal Jelly by Experimental Homesteader
- Queen Anne’s Lace by Experimental Homesteader
- Pansy Jelly by Creative Canning
FAQs about Dandelion Jelly
You can use honey instead of sugar in a dandelion jelly recipe but you might also want to use a different kind of pectin to help ensure the jelly will set. Pomono’s Pectin is a good low or no-sugar pectin to use if you’re going to swap for honey. You’ll also want to use less honey, no more than 1 cup for 4 cups of dandelion tea. Reference the directions on the new pectin package for more details on when to add the pectin.
Yes! You can freeze or dry your petals to use later in jellies and other recipes. The flavor may change slightly and have more of an herbal taste.
Technically, you can use the whole flower because the entire dandelion plant, including the roots, is edible, but you’ll want to cut off the large green part because that can make your jelly bitter. Stick with just the petals for this recipe!
You don’t always have to use pectin for jelly recipes when the fruit or juice contains natural pectin. You’ll need to use pectin because we’re not using high-pectin fruit to make this jelly.
If the processing time for the recipe is 10 minutes or longer, you do not need to sterilize the jars. You should still wash the jars and lids to ensure they are clean. If the processing time is less than 10 minutes, you do need to sterilize your jars by boiling them for 10 minutes or running them through the dishwasher.
If the jelly is sealed properly, it can last up to about 1 year in a cool, dark place. Once it is opened, it will stay good for about 3-4 weeks.
Some reasons that jelly doesn’t set include not enough sugar, not enough pectin, too much water, or not long enough cooking time. If your jelly didn’t set properly, you can rebatch it by adding more sugar and pectin.
It’s important to follow the recipe guidelines when it comes to adding sugar. If you reduce the sugar amount too much, your jelly will not set. If you want to use less sugar, make sure you follow a low or no-sugar pectin recipe.
Dandelion Jelly
Equipment
- water bath canner
- 12 4 oz jars or 6 8oz jars
- Canning Tools
- Large Pot
Ingredients
- 4 cups dandelion flower petals
- 4 cups water
- 3 cups sugar
- 1 box low or no sugar Sure Jell pectin
- 3 tbsp lemon juice
Instructions
- Pick dandelions from a place where no chemicals or pesticides have been used.
- Rinse the flowerheads to remove any dirt.
- Wash 12 (4oz) jars or 6 (8oz) jars and set them aside.
- Optional: Place the lids in a pot with water to warm them up, softening the rubber. Set the rings aside.
- Cut off the petals from the green part of the flower. You’ll need about 4 cups of petals.
- Put 4 cups of dandelion petals in a large pot. Add 4 cups of water and bring to a boil. Cover and remove from heat. Let steep for about 10 minutes.
- Blend (Option 1): Blend the mixture using a blender or immersion blender to break up the flowers and release more nutrients into the water. If you blend your strained dandelion water will be more green.
- Steep (Option 2): If you prefer, you can refrigerate the mixture and let it steep for 3 hours or overnight.
- Strain the liquid back into the pot and add more water if needed to make 4 cups.
- Combine 1/4 cup sugar with a box of low or no-sugar Sure-Jell. Heat the dandelion water over high heat. Pour in the sugar mixture and stir until dissolved.
- Add 1/2 tsp butter to help reduce foaming.
- Bring the mixture to a rolling boil (a boil that can't be stirred down) over high heat, stirring constantly.
- Add the remaining sugar and lemon juice and bring back to a rolling boil for 1 minute. Remove from heat.
- Prepare canner by adding water and heating so the water is hot when you add the jam jars.
- Ladle the jam into hot jars, leaving 1/4 inch of head space. Wipe the rims and put the lid in the center of the jar. Put the ring on and make it fingertip-tight.
- Place the jars in your water bath canner and cover with 1-2 inches of water. Put the lid on the canner and bring the water to a boil. Boil for 10 minutes. Once the timer goes off let the jars sit in the water for 5 minutes with the canner lid off.
- Remove the jars and allow to cool for 24 hours without being disturbed. Check the seals by removing the rings and gently pull the lids. Lids should not come off or pop up and down. If the jars are sealed, store them for later use. If they came off, store the jam in the refrigerator and use within 3 weeks.
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