How to Make Dandelion Jelly

Dandelion Jelly

From this to........................................................this!

What to do

Well, first get yerself a gaggle of kids and go pick ya some dandelions.....a whole mess of 'em! Then....

(Make sure the picking area has NOT been sprayed!!)

Pick dandelions (blossoms only) until you're sick and tired of picking dandelions. You will know when you come to that point when your fingers have turned a lovely shade of yellow!

Okay, okay, if you're just picking for yourself and
not trying to sell them at a farmers market then a small
full basket will do.

Spread the blossoms out on a towel to allow all the hiding critters to scurry away.

Now for the tedious part.....separating the petals from the flower heads!

I usually put on a movie that I enjoy listening to but don't need to actually watch. A good tear jerker is always fun or maybe those cartoon episodes that your kiddos have been wanting to share but you haven't
been able to make time for.

I accomplish the separating by rolling the base of the flower head between my thumb and first finger with one hand while gently tugging out the petals with my other hand. Be careful to not get ANY of the small green leaves that run along the outside of the petals. Those seemingly harmless little green leaves will give your jelly a bitterness that is just not very nice!

You want to end up with 3-4 cups of petals only.

This amount pictured will make
about 40 half pint jars!

This took two of us over 3 hours to separate.

My fingers ached the next day!

Rinse the petals well. We use a metal strainer.

Put the petals in a heat resistant bowl or jar. Cover with 6 1/2 cups of boiling water.

Let cool and refrigerate overnight.

After steeping for 12- 24 hours drain the petals and gently squeeze out the "tea".

I compost my left over petals.

You want to end up with 6 cups of
dandelion petal tea.

If you are a tad
under just top off
with water.

Sterilize your jars.

You can do this one of two ways.

1. Place in a preheated 250° oven for 15 minutes WITHOUT opening the door (opening the door can drop the temperature enough that a thorough sterilization will not occur.

2. Place in boiling water and boil for 5 minutes

***With either method keep the jars warm until ready to fill. (if you allow them to cool too much they can break when filling with hot jelly)***

You will also need to boil your lids for 5 minutes.

This recipe makes a tiny bit over 10 half pint/8 ounce jars.

Now that you have your very own dandelion blossom tea and a bunch of sterilized jars you are ready to make some pretty tasty jelly.

In a large pan mix together dandelion tea, 3 tablespoons of bottled lemon juice and add either....

1. A box and a half of Sure Jell pectin

2. 10 1/2 tablespoons of Ball Classic Pectin.

The reason I prefer Ball Classic Pectin is that it is cheaper. Simple but true!

Also, if you feel inclined to squeeze your own lemon juice: don't!
Fresh squeezed lemon juice's acidity can vary and when you are home canning safety is your utmost concern.

Stir continually over medium high heat till a rolling boil is reached.
(A rolling boil means that it is still boiling no matter how fast you stir)

Once you reach a rolling boil, stir in sugar.

Bring back to a rolling boil, stirring constantly and boil for 1 minute.
***Be CAREFUL here. At this point it can spit and sputter and burn you!!***

Remove pan from heat and scrape off any foam that may have formed

Now carefully ladle jelly into hot sterilized jars and put on lid...making sure
that the rim is free from any jelly

Then finger tighten down the ring.

Place filled jars into a cold water processor and process for 10 minutes.
Remove and allow to cool.

Once cooled check that the jars are sealed. If any are not sealed they must be refrigerated.

Label with date. They will keep, unopened, for approximately one year.

Enjoy your hard earned booty!

Dandelion Jelly

What to do

Click for printable recipe