Making Dandelion Jelly

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This is so so good, and taste a lot like honey. 

 

Dandelion Jelly

  • 1 quart dandelion blossoms
  • 2 quarts water
  • 1/4 cup lemon juice
  • 1 package sure – jell
  • 5 1/2 cups sugar

Start by picking several dandelions. (You do not want to get from the road sides or high traffic areas). This is where little helpers really are helpful.

Cut the stems and collars try to get as much of the green off as you can. As you can see I still have a little green but a little will not hurt, a lot will make it bitter.

. You can use a knife on a cutting board or a pair of scissors, ( I like scissors the best, seems to go a lot faster.)

You will need 1 quart of blossoms. Raise well, I do this after I cut them if you do it before they are a little harder to cut as the flowers want to close up. 

Add to two quarts of water and bring to a boil let simmer for about ten minutes turn off heat,  let sit a couple hours you can even let it sit overnight.

 Strain ( don’t look at my strainer to close I have a new one but have no idea where it is lol ) Pour 3 cups of the liquid into a large pan.

Add 1/4 cup of lemon juice and 1 package of Sure -Jell or equivalent.

Stir well

Bring to a boil

Add 5 1/2 cups of sugar and stir well.

Bring to a boil and turn down to medium heat and let boil for 3 minutes stirring occasional.

When done pour into sterilized jars, half pint, pint, or quarts.  Put on the lids and rings

Put into a water bath cover jars with hot water and boil for 10 minutes for 1/2 pints and pints, 15 minutes for quarts.

Take out and let cool.

See how pretty.

I doubled the recipe that is why it looks like a lot I got 13 half pints so a single batch will give you a little over 6 half pints.

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